From My Carolina Kitchen
3 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon cayenne pepper
Sea salt
Freshly ground black pepper
1 lb, 12 ounces butternut squash, cut into ¾” cubes
3 ½ ounces baby spinach leaves
5 ½ ounces feta cheese in brine, drained and crumbled
20 Kalamata olives, pitted (sliced in half if desired)
Vinaigrette
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
1 shallot, finely sliced or chopped
Preheat the oven to 425 degrees F. Measure the olive oil, cumin, cayenne pepper, salt and pepper into a small jar with a tight fitting lid and shake well to combine. Place the squash on a roasting pan large enough to hold the cubes without crowding. Pour the spices over the squash and with your hands, stir the cubes to combine with the spice mix. Bake for 30 minutes, or until the squash is tender and slightly caramelized. Set aside to cool slightly while you assemble the vinaigrette and the salad.
Combine the ingredients for the vinaigrette in a small jar with a tight fitting lid and shake well to combine.
Divide the spinach leaves among four serving plates and scatter squash, feta and olives over the top. Drizzle each salad with the vinaigrette.
Adapted from Bill’s Food by Bill Granger – serves 4