Butternut Squash Salad with Feta and Buckwheat is a delicious, nutrient-packed dish that combines sweet roasted butternut squash, creamy, salty feta cheese, and the hearty texture of buckwheat.

Salad. 4 cups baby arugula; 4 cups thinly sliced romaine; 1 pear, halved, cored, and thinly sliced; 1 cup crumbled goat cheese; 1 cup pomegranate seeds ...

Add the roasted squash, walnuts, feta, vinegar and remaining 3 tablespoons olive oil. Stir well to coat. Season to taste with the pepper and additional salt and vinegar.

Directions. Preheat oven to 375 degrees. On a baking sheet, toss squash with olive oil, salt and pepper. Roast in oven until golden-brown and tender, about 40 minutes.

I think the hardest part of this column is when I have a really great idea for a recipe, and absolutely no clue how to write about it. So I make the dish anyway. I test it out, tweak an ingredient ...

It's a last hurrah for many winter items, and Andrea Michaels combines them into a soup and salad combo that's sure to please—with an unexpected secret ingredient! Skip Navigation.

Butternut squash makes the perfect spaghetti substitute! Skip to main content Skip to footer. ... • 1 large butternut squash • 150g/5oz feta cheese , crumbled • 1 tbsp chopped mint, ...

Step 1 Preheat oven to 200ºC (180ºC Fan). Step 2 In a large bowl, toss the butternut squash with 2tbsp olive oil, garlic powder, smoked paprika and rosemary. Add to a roasting tray in a single ...