Squash and feta salad

Squash and feta salad

Total: 1 hr 30 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / person: 483 kcal
, Fat: 32 g
, Carbohydrate: 31 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ¼ kg squash (e.g. butternut), cut into approx. 3 cm cubes
2 red onions, cut into wedges
2 tbsp olive oil
1 tsp salt
a little pepper

To roast

3 tbsp lemon juice
3 tbsp apple vinegar
2 tbsp olive oil
1 tbsp honey
¼ tsp chilli flakes (e.g. Fine Food Chile Chipotle)

Nut brittle

20 g sugar
1 tbsp water
40 g walnut kernels, coarsely chopped
30 g pumpkin seeds
½ tsp sea salt

To serve

200 g feta, crumbled
1 pomegranate, seeds removed
1 bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped
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How it's done

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Mix the squash and onions with the oil, salt and pepper, place on a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the centre of an oven preheated to 200°C. Combine the lemon juice, vinegar, oil, honey and chilli flakes in a bowl. Add the squash, mix.

Nut brittle

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the walnuts, pumpkin seeds and fleur de sel, mix, transfer to a sheet of baking paper, leave to cool. Break the nut brittle into pieces.

To serve

Serve the squash salad with the feta, pomegranate seeds, parsley and mint. Scatter the nut brittle on top.

Good to know
Tip: Use cottage cheese instead of feta.

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