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A variety of fresh, roasted, and canned vegetables and fruit topped with feta cheese and light vinaigrette. A meal-in-one savored by all.
1 pounds (450 grams) butternut squash, peeled and cut into cubes (you can use frozen)
2 teaspoons Bartenura Olive Oil
1/2 teaspoon salt
pepper, to taste
romaine lettuce leaves, shredded (equivalent to a small head of lettuce)
3/4 cup canned Haddar Chickpeas, drained
1/2 large Granny Smith apple, thinly sliced
3 ounces (80 grams) grated Ta’amti Feta Cheese
1 tablespoon Kedem Red Wine Vinegar or cider vinegar
1 and 1/2 tablespoons fresh parsley, chopped
1 teaspoon Bartenura Olive Oil
salt, to taste
pepper, to taste
Heat oven to 450 degrees Fahrenheit (225 degrees Celsius).
Toss squash with olive oil, a half teaspoon salt, and a pinch of pepper. Place on a baking sheet lined with Gefen Parchment Paper. Roast until tender, about 25 minutes, mixing once halfway through. Let cool slightly.
Whisk together the vinegar, parsley, olive oil, and salt and pepper to taste.
Place squash, lettuce, chickpeas, and apple in a large bowl. Top with grated feta cheese. Pour dressing over all and toss to combine.
Drizzle honey over top of salad if desired. Adds a light sweetness that is very appreciated here.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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