fall salad

Ingredients – 1 medium butternut squash – 2 tablespoons olive oil – 1 teaspoon smoked paprika – 1/2 teaspoon salt – 1/2 teaspoon black pepper – 150 g baby spinach leaves – 1/2 cup feta cheese, crumbled – 1/3 cup walnuts, chopped – 1/4 cup dried cranberries – 2 tablespoons balsamic vinegar Method 1. Preheat

Ingredients – 1 large butternut squash, peeled and diced – 2 tbsp olive oil – 1 tsp salt – 1/2 tsp black pepper – 100 g baby spinach – 1/2 cup cranberries (dried) – 1/2 cup walnuts, chopped – 1/2 cup feta cheese, crumbled – 1/4 cup balsamic vinegar – 1 tsp Dijon mustard Method

Ingredients – 1 butternut squash, medium size – 3 tbsp olive oil – 1 tsp salt – 1/2 tsp black pepper – 1/2 tsp ground cumin – 1/4 cup walnuts, chopped – 4 cups fresh spinach – 1/4 cup feta cheese, crumbled – 1 apple, diced – 2 tbsp balsamic vinegar Method 1. Preheat the

Ingredients – 400 g butternut squash, peeled and diced – 100 g baby spinach leaves – 1 red onion, sliced – 100 g feta cheese, crumbled – 50 g walnuts, chopped – 60 ml olive oil – 1 tablespoon honey – 1 tablespoon balsamic vinegar – Salt, to taste – Pepper, to taste Method 1.