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. Preheat your oven to 200°C (400°F).
2. Toss butternut squash and red onion with 30 ml of olive oil, salt, and pepper. Spread them on a baking tray.
3. Roast the vegetables for about 25 minutes, or until they are tender and lightly browned.
4. In a small bowl, mix the remaining olive oil, honey, and balsamic vinegar.
5. Combine the roasted vegetables with spinach leaves, feta cheese, and walnuts. Drizzle the dressing over the salad and serve.
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