Easy Butternut Squash Salad with Feta
Ingredients
The salad
-
1½
pounds
butternut squash (peeled, seeded and cubed)
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
-
8
cups
arugula
-
4
ounces
feta cheese (crumbled)
-
1
avocado (diced)
The dressing
-
3
tablespoons
tahini
-
3
tablespoons
water
-
2
tablespoons
olive oil
-
1
tablespoon
lemon juice (fresh)
-
1
clove
garlic (crushed)
-
1
teaspoon
honey
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F.
- Toss the butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast the squash for about 30 minutes until tender.
- Allow the squash to cool slightly, then arrange arugula on a platter and top with the roasted squash, feta, and avocado.
- Blend together all dressing ingredients until smooth.
- Drizzle the dressing over the salad and serve.
Nutrition Facts (estimated)
Servings
6
Calories
272
Total fat
20g
Total carbohydrates
21g
Total protein
7g
Sodium
228mg
Cholesterol
17mg
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