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+ servings
Servings: 2

ROASTED BUTTERNUT SQUASH AND BLOOD ORANGE SALAD

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
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.
Roasted Butternut Squash And Blood Orange Salad
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Ingredients

  • 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

Instructions

  1. Preheat oven to 400 F.
  2. 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.
  3. Place arugula in a bowl. Top with butternut squash, avocado, blood orange and feta. Add olive oil and vinegar. Add salt to taste. Serve.
Course: Salad
Cuisine: American

Nutrition Information

Calories: 294, Fat: 25g, Saturated Fat: 5g, Cholesterol: 16mg, Sodium: 512mg, Potassium: 563mg, Carbohydrates: 14g, Fiber: 5g, Sugar: 3g, Protein: 4g, Vitamin A: 8070%, Vitamin C: 26.2%, Calcium: 164%, Iron: 1.2%