Description
A warm, cozy roasted butternut squash salad tossed with peppery arugula, crunchy pecans, and creamy feta, perfect for a hearty side or light main dish.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups fresh arugula
- 1/2 cup pecans, toasted
- 1/3 cup crumbled feta cheese
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp olive oil (for dressing)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25–30 minutes, or until tender and lightly browned.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil to create the dressing.
- Place the arugula in a large bowl and top with the roasted squash, toasted pecans, and crumbled feta.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
- Swap pecans for walnuts or almonds if desired.
- Add grilled chicken to make it a complete meal.
- Roast the squash ahead of time for quick assembly.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg