Butternut and Feta Salad

Butternut and Feta Salad


500g McCain Frozen Butternut Chunks

2 Tablespoons Olive Oil

1 Teaspoon Ground Cumin

Salt And Pepper to Taste

100g Feta Cheese, Crumbled.

50g Baby Spinach Leaves

50g Mixed Salad Greens

1/4 Cup Toasted Pumpkin Seeds.

2 Tablespoons Balsamic Vinegar

1 Tablespoon Honey


Total Time: 20 minutes
Serving Size: 4

  1. Preheat your oven to 200°. Place the McCain frozen butternut chunks on a baking tray, drizzle with olive oil, sprinkle ground cumin, salt, and pepper. Toss to coat the butternut evenly. Roast in the preheated oven for about 15 minutes or until the butternut is tender and slightly caramelized.
  2. In a large bowl, combine the roasted butternut, baby spinach leaves, mixed salad greens, and crumbled feta cheese.
  3. In a small bowl, whisk together the balsamic vinegar and honey to make the dressing.
  4. Drizzle the dressing over the salad and toss everything together gently.
  5. Sprinkle toasted pumpkin seeds on top for added crunch and serve the Butternut and Feta Salad immediately.