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Roasted Butternut Squash And Blood Orange Salad
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Servings: 2

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

  • 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.

Nutrition

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