Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cubed (about 500g / 1.1 lbs)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 English cucumber, halved lengthwise and sliced (approx. 200g / 0.4 lbs)
  • 2 large vine-ripened tomatoes, chopped (approx. 400g / 0.9 lbs)
  • 1/2 red onion, thinly sliced (approx. 50g / 0.1 lbs)
  • 1/2 cup Kalamata olives, pitted (120ml / approx. 85g / 0.2 lbs)
  • 4 ounces feta cheese, crumbled (115g / 0.25 lbs)
  • 1/4 cup toasted pumpkin seeds (60ml / approx. 30g / 0.06 lbs)
  • 1/4 cup extra virgin olive oil (60ml)
  • 3 tablespoons lemon juice, freshly squeezed (45ml)
  • 1 tablespoon red wine vinegar (15ml)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 200°C (400°F). Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway. Let cool slightly.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, basil, garlic, salt, and pepper. Taste and adjust seasoning as needed.
  3. In a large bowl, combine cucumber, tomatoes, red onion, olives, roasted butternut squash, and feta cheese.
  4. Pour the vinaigrette over the salad and toss gently to combine. Sprinkle with toasted pumpkin seeds. Serve immediately, or chill for later.