Butternut, Feta, & Cranberry Salad

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  • 1 medium sized butternut squash, small cubes - no need to peel

  • 1/4 cup honey

  • 1/4 cup coconut oil

  • 1 cup cubed feta cheese

  • 1/4 cup dried cranberries

  • 5 - 6 cups of a selection of lettuce and herb leaves

  • 1 tablespoon freshly squeezed lemon juice


  1. Set oven to 350F

  2. Place butternut squash cubes on a baking sheet

  3. Mix honey and coconut oil and pour over the butternut

  4. Bake for 15-20 minutes until the butternut is soft

  5. Add the cubed feta cheese and bake for another 5 minutes

  6. Cool the mixture and then add the cranberries

  7. Arrange a selection of salad leaves and place the mixture on top with the cooking juices

  8. Add 1 tablespoon of extra-virgin olive oil and freshly squeezed lemon juice

SaladsIsabelle Carroll