BUTTERNUT SQUASH, FETA, AND ARUGULA SALAD

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Butternut Squash, Feta, and Arugula Salad image

Categories     Salad     Fry     Roast     Feta     Arugula     Squash     Winter

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

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