Butternut, Feta and Spinach Salad

Ingredients

½ butternut squash, peeled and cut into small cubes (could substitute fresh pumpkin)

¼ cup cubed feta

2 cups fresh spinach leaves

1 Tbsp. whole flax seeds

½  lemon

sea salt + black pepper to taste

1 Tbsp. extra virgin olive oil

2 soft-boiled eggs (optional)

Instructions

1. Preheat oven to 200°C.
2. Place butternut squash on parchment paper-lined baking tray and roast (without oil) for 10-15 minutes or until tender. Once cooked, remove from tray and allow to cool to room temperature.
3. Place the spinach, feta and cooked butternut squash in a bowl. Squeeze the lemon juice over the top and season with salt and pepper to taste. Toss gently.
4. Divide the salad between two plates and top with boiled eggs, if desired.
5. Sprinkle with flax seeds and serve immediately with a drizzle of extra virgin olive oil. Enjoy!

Serves 2

Inspired by: https://the-fit-foodie.com/recipes/pumpkin-feta-spinach-salad/