Roasted Butternut and Pumpkin Feta Arugula Rocket Salad
Roasted butternut or pumpkin feta arugula salad is so tasty. Plus, it’s a breeze to put together this pumpkin and feta salad! If you are looking for a fall salad recipe, try out this butternut squash or pumpkin rocket salad. Roasted squash salad is an autumn favourite!
Servings: 2
Ingredients
Orange vinaigrette
- 2 Tbsp. orange juice fresh
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1/2 Tsp. salt
- 1/4 Tsp. ground pepper
Instructions
- Preheat the oven to 400 degrees F and grease a baking tray.
- Chop the butternut squash into bite-size pieces, removing the skin. Place pumpkin chunks in the baking tray; sprinkle some salt over them. Bake pumpkin for 20 minutes, flip pieces around and bake them for another 10 minutes or until fork-tender.
- In another baking tray, place the almonds with a drizzle of olive oil. Reduce heat to 350 degrees F. Roast the almonds for 10 to 15 minutes or until lightly brown.
- For the vinaigrette, simply whisk all the ingredients until combined.
- Divide baked squash, roasted almonds, and arugula leaves into two bowls. Garnish with crumbled feta cheese and with a drizzle of the orange vinaigrette.
Notes
- Replace almonds with pecan nuts or walnuts. You can prepare roasted nuts in advance as they last for weeks in an airtight container.
- Replace arugula with baby spinach if desired.
- If you choose to make this salad in advance, add arugula, feta cheese, and the dressing just before serving so arugula leaves won’t look damaged.
Nutrition
Calories: 761kcal | Carbohydrates: 63g | Protein: 20g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1136mg | Potassium: 1766mg | Fiber: 13g | Sugar: 20g | Vitamin A: 40847IU | Vitamin C: 91mg | Calcium: 608mg | Iron: 5mg
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