½ butternut squash, peeled and cut into small cubes (could substitute fresh pumpkin)
¼ cup cubed feta
2 cups fresh spinach leaves
1 Tbsp. whole flax seeds
sea salt + black pepper to taste
1 Tbsp. extra virgin olive oil
2 soft-boiled eggs (optional)
- Preheat oven to 200°C.
- Place butternut squash on parchment paper-lined baking tray and roast (without oil) for 10-15 minutes or until tender. Once cooked, remove from tray and allow to cool to room temperature.
- Place the spinach, feta and cooked butternut squash in a bowl. Squeeze the lemon juice over the top and season with salt and pepper to taste. Toss gently.
- Divide the salad between two plates and top with boiled eggs, if desired.
- Sprinkle with flax seeds and serve immediately with a drizzle of extra virgin olive oil. Enjoy!