Roasted Squash and Broccoli Salad with Feta – Fustini's Oils & Vinegars
Roasted Squash and Broccoli Salad with Feta Submitted by Chef Laura Rainey Salads Ingredients - 1 small acorn squash (about 1¼ pounds), halved, seeded, and cut
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 1 small acorn squash (about 1¼ pounds), halved, seeded, and cut into 1-inch wedges (you don’t need to peel it)
- 7 tablespoons Fustini’s Meyer Lemon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 bunch of broccoli, trimmed and cut into 2-inch lengths
- ¼ cup feta cheese
- ½ cup walnuts, toasted
- ⅓ cup dried cranberries or dried cherries
- 2 teaspoons Fustini’s Citrus Oregano balsamic, plus more as needed
- Salt
- pepper
- Fustini’s Flaky Sea Salt, for garnish
- ¼ cup chopped fresh parsley leaves
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