Won't lie - this one isn't completely original. One of my gal pal's used to make it all the time when she lived in Charlotte and it became a total obsession of mine. This rendition features feta and kale, but it's also delicious with blue cheese (assuming you're into the moldy cheese biz) and spinach.
- 4 cups butternut squash, cubed
- 1 red onion, sliced
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tbsp garlic powder
- 4 cups of chopped kale or spinach
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup feta or blue cheese
- Preheat your oven to 425. Toss the butternut squash in 1 tbsp of olive oil, sea salt and garlic powder. Place in the oven for 25-30 minutes, or until fork tender and slightly browned. When done, dump into a big salad bowl or mixing bowl.
- In a skillet, heat the remaining tbsp of oil over medium and add the onion slices. Stirring frequently, let the onions cook for about 10-15 minutes. This is easy to do while the butternut squash is roasting.
- Once the onions have softened, add the kale or spinach on top. Let the leaves wilt for a few minutes and then stir to combine with the onion. Add the onion/kale mixture to the mixing bowl with the squash.
- In a small bowl, combine the lemon juice and feta or blue cheese and mash up. Pour the mixture over the vegetables and toss everything together to combine.