Roasted Butternut Squash And Blood Orange Salad
Roasted Butternut Squash And Blood Orange Salad -made with creamy roasted butternut squash, arugula, avocado, tangy and flavorful blood orange and salty feta. There is no dressing in this recipe, I just drizzled some olive oil, apple cider vinegar and added salt.
This Butternut Squash And Blood Orange Salad is loaded with just about everything you need!
I hope it isn’t too late for a blood orange recipe. The Tarocco Blood Orange type is still in season and luckily my local Trader Joe’s had them.
Blood oranges bring lots of distinctive flavor and slight acidity to this salad, which is already packed with a lot of good stuff!
If you can’t find blood oranges or you just don’t like them, you can use regular oranges like Navel (but keep in mind they are more acidic).
I’ve been roasting a lot of butternut squash lately. The reason why is that I always have it in the fridge, since I make a lot of baby food for my son.
Butternut squash is very easy to prepare and makes a great addition to salads like this Roasted Butternut Squash And Blood Orange Salad. It is also a great side dish for meat or you can use it in a vegetarian quinoa bowl like this Roasted Butternut Squash Quinoa.
I used peppery arugula in this salad, but mixed greens work just as good. The problem with mixed greens is that I haven’t been able to find any good ones lately… Other good salad recipes with arugula that I can recommend are this Strawberry Arugula Salad With Poppyseed Dressing and my Smoked Salmon Arugula Salad.
Since there is no meat in this Roasted Butternut Squash And Blood Orange Salad, I added avocado, rich in fatty acids and vitamin E.
Feta cheese creates nice balance between the sweet, creamy and slightly acidic components of this salad.
This is my kind of lunch.
Extremely easy to make, especially if you have cooked butternut squash.
Why there is no dressing in this recipe? I don’t make a dressing for every salad I make. The reason why it that dressings bring a lot of extra unnecessary calories to my salads.
Since there are already lots of flavors and textures in he salad, I decided to just add 2 tbsp olive oil, salt to taste and 1 tsp apple cider vinegar.
Feel free to use a dredging of your choice.
This is a salad for one. Double or triple the ingredients to make it for more people.
- 2 CUPS ARUGULA
- 1/2 AVOCADO , CUBED
- 1/4 CUP FETA CHEESE
- 1 MEDIUM BLOOD ORANGE , PEELED AND SLICED
- 1 TBSP OLIVE OIL
- 1 TSP APPLE CIDER VINEGAR
- SALT TO TASTE
- FOR THE BUTTERNUT SQUASH:
- 1 CUP CUBED BUTTERNUT SQUASH
- 1 TBSP OLIVE OIL , DIVIDED
- 1/4 TSP SALT
- 1/8 TSP BLACK PEPPER
- Preheat oven to 400 F.
- Line a small baking sheet with parchment paper or spray with cooking spray. Drizzle 1 tbsp olive oil over butternut squash. Season with salt and pepper. Line on the baking sheet. Roast for 25 minutes, until tender and browned. Let it cool to room temperature.
- Place arugula in a bowl. Top with butternut squash, avocado, blood orange and feta. Add olive oil and vinegar. Add salt to taste. Serve.