Butternut Squash, Feta, and Arugula Salad
GOOD TO KNOW Sweet-tasting butternut squash is easier to prepare than some other hard-skinned winter squashes, and is even sweeter when roasted until it caramelizes. It’s also extremely versatile: Toss it into a salad, slice it into “fries” and dust with spices, or drizzle roasted haves with maple butter.
Recipe information
Yield
serves 4
Ingredients
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
Preparation
Step 1
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
Step 2
(Per Serving)
Step 3
Calories: 128
Step 4
Fat: 4g (1.2g Saturated Fat)
Step 5
Protein: 3.3g
Step 6
Carbohydrates: 23.1g
Step 7
Fiber: 6.7g
