Roasted Butternut Squash & Arugula Salad

1. 1

   Pre-heat the oven to 400 F. Wash and halve the squash, leaving the skin on. Remove the seeds. Season it with salt and pepper and rub a small amount of oil or butter on it. Roast it on a baking sheet, cut side down, for about 40 minutes.

2. 2

   Take the squash out of the oven and let cool (you can put it in the fridge for 10 min). Once cool, peel the skin off. Dice the squash.

3. 3

   In a large salad bowl, mix the arugula, pecans and crumbled feta. Add the squash. Dress with olive oil and balsamic vinegar and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.