Winter Squash and Corn Salad with Feta

You simply have to try this Winter Squash and Corn Salad with Feta! It’s quick and easy to throw together, but the flavors are so complex and delicious!

I could literally eat this salad every day for a week, and not get tired of it.

And considering all of its health benefits, why not?

Adding squash to your diet can help to:

• boost immunity and prevent infections
• protect the heart
• stabilize your blood sugar and manage symptoms of diabetes
• reduce inflammation in the body
• protect the fetus from neural tube defects (due to the high amount of folic acid in squash)
• protect your vision
• strengthen the bones and prevent osteoporosis

And don’t throw away those seeds! Squash and pumpkin seeds are also packed with valuable nutrients and antioxidants. Simply wash the squash seeds, pat dry, and mix with olive oil and salt. Roast in a single layer for about 15 minutes, or until seeds start to pop.

Let me know in the comments below if you’ve given this “Winter Squash and Corn Salad with Feta” a try!

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Winter Squash and Corn Salad with Feta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Ingredients

• 1 large butternut squash peeled and diced into small cubes (you can use 2 large sweet potatoes instead)
• 1 tablespoon ghee or coconut oil
• 4 corn on the cobs (leave in the husk, but cut off any excess hanging off)
• 100 grams (2/3 cup) feta cheese crumbled
• 1 small handful basil leaves finely chopped
• 4-6 cups greens of choice
• toasted pumpkin/squash seeds for garnish (optional)

For the Dressing

• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon dijon mustard
• 1 tablespoon honey
• 1 clove garlic, finely chopped

Instructions

• Spread the cubes of squash out on a baking sheet and toss with the ghee or coconut oil. Season with salt and pepper. Roast for about 30 min at 350F (180C), stirring occasionally, until soft.
• Optional: wash the squash seeds, pat dry, and mix with olive oil and salt. Roast in a single layer for about 15 minutes, or until seeds start to pop.
• At the same time, place the corn (still in the husks) directly on another shelf in the oven and cook for 20 minutes. Allow to cool and then cut the kernels off the cobs.
• Combine the dressing ingredients and mix well.
• Toss the roasted squash with the corn, feta cheese, and basil leaves. Serve over a bed of greens. Garnish with additional feta and pumpkin seeds (optional).