Feta is a traditional and certified Greek cheese with high nutritional value and rich taste that goes well with almost all food products.
Look for the PDO sign (Protected Designation of Origin) which ensures the quality, the uniqueness and the authenticity of Feta.
4 cups cubed (about ½-inch) Butternut squash
1 tbsp Olive oil
4 cups cooked Grains cooled
1 cup Pomegranate seeds
1/3 cup chopped Green onions (with white parts)
1/3 cup chopped Fresh parsley
1/3 cup chopped Fresh mint
1/3 cup crumbled Feta cheese light or regular
2 tbsp Olive oil
2 tbsp freshly squeezed Lemon juice
1 tbsp pure Maple syrup
2 tsp Balsamic vinegar
1 tsp Dijon mustard
1/2 tsp grated Orange zest
Salt & pepper
Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil and a sprinkle of salt and pepper.
Spread squash evenly on a small, parchment-lined baking sheet. Roast for about 20 minutes. Give squash a stir halfway through cooking time. Squash should be tender but still have a slight bite. Squishy squash is not good! Remove from oven and let cool.
In a large bowl, combine cooked grains, squash, pomegranate, green onions, parsley, mint and feta. Stir gently to combine. Pretty!
Whisk together all dressing ingredients, except salt and pepper. Pour over salad. Add salt and pepper to taste. A generous grinding of both. Mix well, being careful not to squish the squash. Cover with plastic wrap and refrigerate until chilled. This salad also tastes good at room temperature.
Enjoy your meal!
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