Ingredients
Scale
- 2 cups butternut squash (peeled and diced)
- 1 cup crumbled feta cheese
- 4 cups mixed greens (arugula and spinach)
- 2 tbsp extra virgin olive oil (for roasting)
- 1 tbsp balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced butternut squash with olive oil, salt, and pepper until well coated. Spread evenly on the prepared baking sheet.
- Roast the squash for 25–30 minutes until tender and lightly caramelized, stirring halfway through. Let cool slightly.
- In a large bowl, combine mixed greens with olive oil and balsamic vinegar; toss gently to coat.
- Add the roasted butternut squash to the greens, sprinkle with crumbled feta, and toss carefully before serving.
Notes
You can serve this salad with grilled chicken or fish. Store any leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 25mg