1 medium size squash
¼ cup pine nuts
50gr feta cheese
2 tbsp olive oil
Ground black pepper and sea salt
For the vinaigrette
3 tbsp olive oil
1tbsp balsamic vinegar/lemon juice
Salt and pepper
Preheat the oven at 200 degrees. First spread the pine nuts on a baking sheet, until they are slightly golden, (for about 5 minutes). Take them out; it is time for the squash.
Cut the edges of the squash, and then cut it in half – this would make it easier for you to deal with it – then cut it horizontally and take carefully the seeds out, leaving the skin on. Put the pieces on a pan, sprinkle with salt, pepper and olive oil. Alternatively you can put some butter on the squash, and then you will have more taste! Bake them for 35 – 45 minutes in the oven to 180 degrees. Let them cool once you take them out.
Now it is time for the vinaigrette. Always when you make salad vinaigrette you need to remember two things. For every three parts of oil you put, you need to add one part of acid. This means than you can use sesame oil, sunflower oil or olive oil, anything you wish for. And then you add the acid, lemon juice, lime juice, orange juice or any type of vinegar. After that is time for the spices. You can put all those ingredients to a small jar and mix them till they are dissolved. Your vinaigrette is ready!
In a large bowl put the cleaned and washed spinach and pour in the vinaigrette. Stir well.
Suggested way of decoration: place the roasted squash with the skin down on a dish. Add the spinach and the pine nuts. Cut in small pieces the feta cheese and sprinkle it on top. Put some extra olive oil for taste.
Your salad is ready!