Roasted Butternut and Feta Salad

5 from 8 votes

Roasted Butternut and Feta Salad

Roasted butternut and feta salad is fresh, colorful and full of texture. Roasted vegetables, greens and a bright vinaigrette make it perfect for any season.

Prep Time40

Total Time40

Course: Salad, Side Dish

Cuisine: American

Keyword: pumpkin

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

For the Salad

1 butternut squash or pumpkin, in small-ish chunks
3 Cups arugula
½ Cup almonds
4 Ounces feta cheese crumbled
1 ½ Tablespoons olive oil

For the Orange Vinaigrette

2 Tablespoons orange juice freshly squeezed
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 Tablespoon honey
½ Teaspoon salt
¼ Teaspoon black pepper freshly ground

Instructions

Roast the Squash

Preheat the oven to 400°F and grease a baking tray with half the olive oil.
Chop the butternut squash into bite-sized pieces, removing the skin. Place pumpkin chunks in the baking tray and sprinkle salt over them.
Roast for 20 minutes, then flip pieces around and cook them for another 10 minutes or until fork-tender.

Roast the Almonds

Toss the almonds with the remaining olive oil and place on a baking tray. Reduce heat to 350°F. Roast the almonds for 10 to 15 minutes or until lightly brown.

Make the Vinaigrette

For the vinaigrette, simply whisk all the ingredients until combined.

Assemble and Serve

Divide baked squash, roasted almonds, and arugula leaves into two bowls. Garnish with crumbled feta cheese and with a drizzle of the orange vinaigrette. Serve immediately.

Notes

Roast ahead: You can prep the squash and nuts in advance.
Add dressing last: Dress just before serving to keep arugula fresh.
Cut squash evenly: Uniform pieces ensure even roasting.

Nutrition

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