As you can imagine, salads make up a big part of my culinary regime. With this recipe I’ve combined three great ingredients that go famously well together: butternut squash, spinach and feta cheese. The spinach is an excellent host to the sweet butternut squash, that is beautifully offset by the salty and crumbly feta cheese. A salad for all occasions.



1 butternut squash diced
1 pack of Spinach
1 tbsp maple syrup
2 tbsp apple vinegar
4 tbsp olive oil
2 tsp Dijon mustard
50g pine nuts toasted
100g feta cheese (fat free)
2 tsp salt
1 tsp ground pepper

Place the squash on a baking tray and add the olive oil, maple syrup, salt and pepper mixing well so the squash is well coated. Bake it for about 15 to 20 minutes, mixing now and then so they don’t burn.

In the meantime combine the dressing, olive oil, apple vinegar, Dijon mustard, salt, pepper and whisk until you get a creamy consistency.

Toast the pine nuts for a few minutes. Place the Spinach in a salad bowl and add the roasted butternut squash, spoon over the dressing and mix well. Serve immediately.