Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash (peeled and cubed)
  • 1/2 tsp dried thyme
  • 1/4 tsp Black pepper
  • Pinch Salt
  • 1 tbsp olive oil
  • 80 g pecan nuts
  • 150 g salad leaves
  • 100 g feta cheese (crumbled)
  • 2 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp agave nectar
  • ½ tsp mustard

Instruction

  • Preheat the oven to 180C
  • Put the butternut squash on a baking tray with the dried thyme, salt and black pepper and toss with the olive oil. Roast in the oven for 30 minutes.
  • Put the pecans in the oven for about 5 minutes at the same time as the butternut squash is roasting.
  • Mix together all the dressing ingredients. Taste and adjust any of the ingredients to your taste.
  • Serve the salad by putting the leaves on each plate, topping with the butternut squash, pecans and feta and then drizzle over the dressing.