Butternut Squash Salad is light, colorful and delicious. It’s served on a bed of arugula and drizzled with an orange vinaigrette dressing.
– 1 butternut squash small size – 3 cups arugula – ½ cup almonds – 4 oz feta cheese crumbled – 1 Tbsp olive oil – 2 Tbsp orange juice fresh – 2 Tbsp olive oil – 1 Tbsp red wine vinegar – 1 Tbsp honey – ½ tsp salt – ¼ tsp ground pepper
Preheat the oven to 400F and grease a baking tray.
Chop the butternut squash into bite-size pieces, removing the skin.
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