Best Butternut Squash Feta And Arugula Salad Recipes

Butternut Squash, Feta, and Arugula Salad image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 5

1 medium butternut squash
2 teaspoons olive oil
Coarse salt and ground pepper
1/4 cup crumbled feta cheese (1 ounce)
1 bunch (5 ounces) torn arugula

Steps:

Preheat oven to 425 degrees. Prepare 1 medium butternut squash; cut into 3/4-inch cubes. In a roasting pan, combine squash with olive oil; season with coarse salt and ground pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 35 to 45 minutes.
Transfer squash to a bowl; gently toss with crumbled feta cheese and torn arugula.

Nutrition Facts : Calories 128 g, Fat 4 g, Fiber 7 g, Protein 3 g

Butternut Squash, Feta, and Arugula Salad image

Yield serves 4

Number Of Ingredients 5

1 medium butternut squash, halved lengthwise, seeded, peeled, and cut into 3/4-inch cubes
2 teaspoons olive oil
Coarse salt and ground pepper
1/4 cup crumbled feta cheese (1 ounce)
1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-size pieces

Steps:

Preheat oven to 425°F. In a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes. Transfer squash to a bowl; gently toss with feta and arugula and serve.
Nutrition Information
(Per Serving)
Calories: 128
Fat: 4g (1.2g Saturated Fat)
Protein: 3.3g
Carbohydrates: 23.1g
Fiber: 6.7g