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–+ servings

Butternut Squash Arugula Salad Recipe

A delicious and healthy salad featuring roasted butternut squash and fresh arugula.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled, seeded, and cubed
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups arugula washed and dried
  • ½ cup feta cheese crumbled
  • ¼ cup pumpkin seeds toasted

Dressing

  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 2 tablespoon of olive oil, salt, and black pepper. Spread it out on a baking sheet.
  3. Roast the squash in the preheated oven for 25 minutes or until tender and slightly caramelized. Let it cool.
  4. In a small bowl, whisk together the dressing ingredients: 3 tablespoon olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic.
  5. In a large mixing bowl, combine the arugula, roasted butternut squash, crumbled feta cheese, and toasted pumpkin seeds.
  6. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Healthy, Vegetarian
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