Simply Roasted Butternut Squash Salad
Butternut Squash Salad is light, colorful and delicious. It's served on a bed of arugula and drizzled with an orange vinaigrette dressing. #butternutsquashsalad #roastedbutternutsquashsalad #butternutsquashfetasalad
- 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. Place butternut squash chunks on the baking tray; sprinkle some salt over them.
Bake butternut squash for 20 minutes, flip pieces around and bake them for another 10 minutes or until fork-tender.
In another baking tray, place the almonds with a drizzle of olive oil. Reduce heat to 350F. Roast the almonds for 10 to 15 minutes or until lightly brown.
For the vinaigrette, simply whisk all the ingredients until combined.
Divide baked squash, roasted almonds, and arugula leaves into two bowls.
Garnish with crumbled feta cheese and with a drizzle of the orange vinaigrette.
Calories: 759kcal | Carbohydrates: 66g | Protein: 20g | Fat: 51g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1239mg | Potassium: 1764mg | Fiber: 12g | Sugar: 23g | Vitamin A: 40849IU | Vitamin C: 92mg | Calcium: 607mg | Iron: 5mg