Beet and Butternut Squash Salad
with Feta Cheese

Serves 6-8

For the salad
  • 4 medium-to-large beets, peeled and cut into 1/2-in. cubes
  • 1 small butternut squash, peeled and cut into 1/2-in. cubes
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. sea salt and freshly ground black pepper to taste
  • 1/2 to 3/4 cup feta cheese, crumbled
  • 1/4 cup coarsely chopped walnuts
  • 2 Tbsp. fresh thyme leaves
  1. Heat the oven to 400°F.
  2. Toss the beets and squash with the olive oil, salt, and pepper and roast in the oven until cooked, about 20 minutes. Let cool fully.
  3. Combine beets, squash, feta, walnuts, and thyme in a large bowl.
  4. Add the dressing and mix well. Let stand 10-15 minutes before serving.
For the dressing
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 8 Tbsp. extra-virgin olive oil
  1. Combine the balsamic vinegar, mustard, salt, and pepper in a small bowl and mix well.
  2. Add the olive oil and whisk until fully emulsified.