Salads aren’t just for summer lunches. This octopus, butternut squash, and feta cheese salad brings a gourmet touch to make it perfect for any occasion.
Serves: 4
Difficulty: Easy
Prep Time: 30 minutes
Ideal for: Lunch, Dinner, Starter
Calories: 320
14 ounces of cooked el Rey del Pulpo Octopus
1 small butternut squash
5 ounces of feta cheese
2 tablespoons of pumpkin seeds
A few sprigs of parsley
Extra virgin olive oil
Salt and pepper
For a more flavorful squash, you can sprinkle a pinch of cinnamon before baking it.
Choose pre-cooked el Rey del Pulpo octopus to save time and ensure perfect texture.
If you prefer, you can lightly toast the pumpkin seeds to intensify their flavor.
And there you have it! A gourmet, healthy salad to enjoy at any time. If you enjoyed this recipe, don’t forget to check out our other octopus recipes. For instance, our Galician-Style Octopus is a classic you don’t want to miss.
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