Step 1

Preheat the oven to 425 degrees. Halve, peel, and thinly slice the onion into 1/2-inch wedges. Finely chop the basil. Drain and rinse the beans.

Step 2

Toss the butternut squash and onion wedges on a baking sheet with the oregano, a drizzle of oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until golden brown.

Step 3

In a large bowl, combine the basil, yogurt, Dijon mustard, and a large drizzle of olive oil. Season with salt and pepper.

Step 4

When the squash and onions are done, toss them into the yogurt dressing with the beans and spinach. Season with salt and pepper. TIP: You can thin the dressing to your desired consistency with a teaspoon or two of water.

Step 5

Plate: Divide between bowls and sprinkle with walnuts and feta. Enjoy!