Description
A vibrant salad combining roasted butternut squash, fresh apples, peppery arugula, and crunchy walnuts, topped with feta cheese and a honey-olive oil dressing.
Ingredients
- Butternut Squash: 2 lbs
- Apples: 2 medium (Honeycrisp or Granny Smith)
- Fresh Arugula: 4 cups
- Walnuts: 1 cup, roughly chopped
- Feta Cheese: 0.5 cup, crumbled
- Olive Oil: 3 tablespoons
- Honey: 2 tablespoons
- Ground Cinnamon: 1 teaspoon
- Salt: a pinch
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash, then toss with olive oil, cinnamon, and salt.
- Spread the squash on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- While the squash roasts, core and slice the apples and chop the walnuts.
- In a large bowl, combine arugula, apples, roasted squash, and walnuts.
- Whisk together the remaining olive oil and honey, then drizzle over the salad and toss gently.
Notes
- Choose a heavy, medium butternut squash for the best flavor.
- Season generously with salt and cinnamon.
- Let the squash cool slightly before adding to the salad.
- Dress the salad just before serving to keep the arugula crisp.
- Experiment with add-ins like dried cranberries or roasted chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Roasted Butternut Squash, Apple Salad, Healthy Salad, Fall Recipes