• 1/2 butternut squash cubed
  • bag of baby spinach
  • pine nuts
  • balsamic vinegar
  • olive oil

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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.