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–+ servings
Easy Butternut Squash Salad with Feta 1
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Butternut Squash Salad with Feta

Inspired by Cooking Light Magazine
CourseDinner, Holiday, Lunch, Salads
CuisineItalian
DietEgg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Prep Time 10 minutes
Roasting Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

For the salad

  • 1 ½ pounds butternut squash peeled, seeded and cubed (I buy it already cut up in the produce section)
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste
  • 8 cups arugula
  • 4 ounces feta cheese crumbled
  • 1 avocado diced

For the dressing

  • 3 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice fresh
  • 1 clove garlic crushed
  • 1 teaspoon honey
  • salt to taste
  • pepper to taste

Instructions

For the salad

  • Preheat oven to 400 degrees F. Toss the squash together with the olive oil, salt and pepper. Spread out on a baking sheet and roast until tender when pierced with a fork, about 30 minutes. Allow to cool slightly.
  • Arrange the arugula on a large platter and top with the squash. Add the feta and avocado.

For the dressing

  • Blend together all ingredients until smooth. I used my hand immersion blender since this is a small job. A mini food processor would work nicely as well. Drizzle dressing over top of the salad and serve.

Notes

  1. Ensure your tahini is nut-free if you are allergic (some contain peanut oil).
  2. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Butternut Squash Salad with Feta
Amount Per Serving
Calories 272 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 228mg10%
Potassium 706mg20%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 5g6%
Protein 7g14%
Vitamin A 12815IU256%
Vitamin C 32.6mg40%
Calcium 205mg21%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.