Roasted Squash and Broccoli Salad with Feta
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Roasted Squash and Broccoli Salad with Feta
Category
Salads
Ingredients
- 1 small acorn squash (about 1¼ pounds), halved, seeded, and cut into 1-inch wedges (you don’t need to peel it)
- 7 tablespoons Fustini’s Meyer Lemon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 bunch of broccoli, trimmed and cut into 2-inch lengths
- ¼ cup feta cheese
- ½ cup walnuts, toasted
- ⅓ cup dried cranberries or dried cherries
- 2 teaspoons Fustini’s Citrus Oregano balsamic, plus more as needed
- Salt and pepper to taste
- Fustini’s Flaky Sea Salt, for garnish
- ¼ cup chopped fresh parsley leaves
Ingredients
Directions
- Heat the oven to 425°, F. Place the squash wedges on a rimmed baking sheet and toss them with 2 tablespoons of olive oil. Sprinkle with ¼, teaspoon of kosher salt and a few grinds of black pepper. On a separate rimmed baking sheet, toss the broccoli with 2 tablespoons of the oil, the remaining ¼, teaspoon kosher salt, and a few grinds of black pepper.
- Place the squash in the oven and roast, without moving it, until the undersides are golden brown, about 20 minutes. Flip the squash wedges over and return the pan to the oven. At the same time, place the pan of broccoli in the oven. Roast until the squash is cooked through and the broccoli is tender and lightly colored about 15 minutes.
- In a large bowl, combine the squash, broccoli, feta, walnuts, and cranberries. Season with the vinegar, remaining 3 tablespoons lemon olive oil, coarse salt to taste, and black pepper to taste. Toss in the parsley just before serving and flaky sea salt.
Recipe Note
Pictured with Lemon Marinated Chicken. Photo: Charlene H.