Roasted squash, feta and orange salad

This top tier salad is packed full of delicious flavours, colours and textures. Orange segments, butternut squash and ruby red pomegranate seeds look like jewels among the fresh salad leaves, fluffy cous cous and tangy feta cheese.

Serves 4

Ingredients

Orange Juice Dressing

Juice of a large orange

2 tbsp littleseed cold pressed rapeseed oil

2 tbsp balsamic vinegar

1 heaped tsp Dijon-style prepared mustard

2 tsps honey

A pinch of cracked black pepper

Roasted Squash Salad

Half a butternut squash

1 red onion

2 tbsp littleseed spicy stir fry oil

A large orange, peeled and segmented

100g feta cheese

80g washed baby spinach leaves

100g cous cous (dried weight)

80g Pomegranate seeds

Method

Preheat the oven to 200C

Put the cous cous into a bowl and cover with boiling water. Cover the bowl and set aside.

Peel and chop the butternut squash and red onion into chunks, place in roasting tin and drizzle over the spicy stir fry oil. Place in the oven and roast for 25 minutes.

To make the salad dressing, add all the dressing ingredients to a jam jar, secure the lid and shake vigourously to combine.

Fluff up the cous cous grains using a fork, then add to a large serving bowl.

Add a layer of baby spinach leaves on top of the cous cous, then top with the roasted squash and onion, crumbled feta cheese, orange segments and pomegranate seeds.

Give the dressing a quick shake, drizzle over the orange juice dressing and then mix through the salad.

Cooking time

25 minutes

Prep time

15 minutes