Butternut Squash Feta Salad
Delicious fall flavorful salad!
Servings: 6 servings
Calories: 777kcal
Cost: $6
Equipment
- serving dish
- salad tongs
- kitchen knives
- cutting board
Ingredients
For the Salad:
- 8 cups Arugula
- 1/2 cup Pine nuts
- 1/3 cup pitted dates Sliced
- 1 cup Feta cheese Since I am dairy free, I like using vegan and dairy free feta.
- 3 cups Butternut squash I like buying mine pre-cubed from the grocery store.
- 1/2 tsp Sea salt
- 2 tbsp Olive oil (for roasting squash) You can also use avocado oil.
For the Vinaigrette:
- 1/3 cup Extra virgin olive oil
- 2 whole Lemons juiced
- 2 tbsp Maple syrup
- 1/2 cup Dijon mustard
- Pinch of salt
Instructions
For the Salad:
- Preheat the oven to 400 degrees F. Place the bite-sized cubes of the butternut squash on a baking sheet. Toss the squash in the olive oil and salt to roast. Roast the squash for 30 minutes in the preheated oven or until you can poke a fork through it and it is tender. For best results, I like to allow the warm squash to cool to room temperature prior to mixing my salad.
- While the squash is roasting, place the dressing ingredients in the food processor and blend until smooth.
- In a large salad bowl, toss the remaining salad ingredients and dressing.
For the Vinaigrette:
- Place all ingredients in a blender and blend for 30-60 seconds.
Notes
Servings: This recipe yields approximately 6 servings.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.
Storage: You can store this recipe in the fridge for up to 5 days. I suggest waiting to add the dressing if you plan to eat it after it is prepped.
Nutrition
Serving: 4g | Calories: 777kcal | Carbohydrates: 48g | Protein: 54g | Fat: 44g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 158mg | Potassium: 2362mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16306IU | Vitamin C: 176mg | Calcium: 282mg | Iron: 6mg