Roasted Butternut Squash Arugula Salad
Butternut squash is rich in vitamins A and C, as well as fiber, making it a nutritious addition to your diet.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Roasted Butternut Squash Arugula Salad
Ingredients
Instructions
-
Preheat the oven to 200°C (400°F).
-
Peel and dice the butternut squash into bite-sized cubes.
-
Toss the squash cubes with olive oil, salt, and black pepper.
-
Spread the squash cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
-
In a large bowl, combine arugula, roasted butternut squash, pumpkin seeds, and crumbled feta cheese.
-
Drizzle with balsamic vinegar and olive oil.
-
Toss gently to combine all the ingredients.
-
Let the salad rest for 5 minutes to allow the flavors to meld.
-
Serve the salad and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 4g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
