Fromagerie l'Ancêtre Spinach Salad with Roasted Butternut Squash and L'Ancêtre Organic Greek Feta

Serving 4
Preparation 15
Cooking 30

Ingredients

For the salad

1 package (150 g) L’Ancêtre Organic Greek Feta (Original or Fine Herbs), cut into cubes
4 cups baby spinach
4 cups butternut squash, peeled and cubed
2 tbsp olive oil
¼ cup roasted pumpkin seeds
Salt and pepper

For the dressing

3 tbsp olive oil
1 tbsp maple syrup
1 tbsp white balsamic vinegar (or apple cider vinegar)
1 tsp Dijon mustard
Salt and pepper

Sweet roasted butternut squash, fresh baby spinach and creamy L’Ancêtre Organic Greek Feta come together in this colourful salad that’s both wholesome and satisfying. Whether served as a side or a light meal, it’s an easy recipe packed with fresh seasonal flavours.

Preparation

Preheat the oven to 425°F (220°C).
Spread the butternut squash on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.
Meanwhile, whisk together all the dressing ingredients.
In a large serving bowl, combine the spinach, warm roasted squash, cubed L’Ancêtre Organic Greek Feta and pumpkin seeds.
Drizzle with the dressing, toss gently and serve immediately.

Fresh, colourful and full of flavour, this salad highlights the creamy texture of L’Ancêtre Organic Greek Feta. For an extra burst of flavour, try it with the Fine Herbs variety.