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Maple Butternut and Bean Salad
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Description
A simple but flavorful roasted squash salad.
Ingredients
- 1 Medium Butternut Squash
- 1 Tablespoon Olive Oil
- 4 Tablespoons Maple Syrup, Divided
- 2 Tablespoons Chopped Fresh Rosemary, Divided
- 1 can (15 Oz. Size) White Beans, Drained And Rinsed
- ¼ cups Feta Cheese Crumbles
Preparation
Preheat oven to 400°F.
Peel the squash and slice into 1/2-inch cubes. Toss them with the olive oil, 2 tablespoons of maple syrup, and 1 tablespoon of rosemary. Spread evenly on a baking sheet and roast for about 20 minutes, until the squash is soft.
Once the squash is baked, gently combine it with the white beans and feta. Add the remainder of the maple syrup and rosemary to taste. Enjoy!
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