Cozy up in the cool fall weather with this warm salad, featuring delicious butternut squash, chorizo, and feta cheese!

Ingredients

Salad

•   17 oz butternut squash, deseeded, peeled, and chopped into chunks

•   2 Tbsp olive oil

•   3 1/2 oz chorizo, thinly sliced

•   1/4 cup feta cheese, crumbled

•   1/4 cup pine nuts

•   3 1/2 oz spinach

•   1 tsp thyme

•   salt and pepper, to taste

Dressing

•   3 Tbsp olive oil

•   3 Tbsp balsamic vinegar

•   2 Tbsp honey

Directions

1.      Pre-heat the oven to 425ºF.

2.      Spread the butternut squash into a single layer on a baking tray and drizzle well with olive oil before dusting with the thyme, salt, and pepper.

3.      Roast the squash for 30-40 minutes or until it is soft and golden brown, shaking the tray one halfway through the cooking time.

4.      While the squash is roasting, fry the chorizo in a dry pan until it’s lightly browned and set it aside.

5.      In another pan, toast the pine nuts over low heat until they are lightly browned. If you would like, sprinkle the pine nuts with cinnamon while they are toasting. Set aside.

6.      Scatter the spinach leaves over a large platter or a shallow salad bowl. Next, spread the roasted squash and chorizo over the leaves, before topping with the pine nuts and feta cheese.

7.      Whisk together the dressing ingredients in a small bowl, then drizzle over the salad and enjoy!