- 1/2 butternut squash cubed
- bag of baby spinach
- pine nuts
- balsamic vinegar
- olive oil
Place your cubed squash into the oven on about 180-200 and cook until they are soft and slightly brown. Rotate the cubes as they cook.
While they are cooking brown the pine nuts over a low heat in a fry pan. You will need to watch these carefully as they burn easily.
In a salad bowl put in your spinach, followed by the cooked squash (cool or warm, its up to you), the browned pine nuts and crumble a decent amount of fetta over the top.
Dress with a little olive oil and balsamic vinegar.