Description
A vibrant and nutritious salad featuring roasted carrots and butternut squash, complemented by peppery arugula, creamy feta cheese, and crunchy pumpkin seeds.
Ingredients
- Carrots: 4 medium, peeled and cut into 1-inch pieces.
- Butternut squash: 1 small (about 2 cups), peeled and cubed.
- Olive oil: 3 tablespoons.
- Honey: 1 tablespoon.
- Salt: 1 teaspoon.
- Black pepper: 1/2 teaspoon.
- Arugula: 4 cups, washed and dried.
- Feta cheese: 1/2 cup, crumbled.
- Pumpkin seeds: 1/4 cup, toasted (optional).
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables by placing the peeled carrots and cubed butternut squash in a large mixing bowl.
- Season the carrots and squash with 2 tablespoons of olive oil, honey, salt, and black pepper, and toss to coat.
- Spread the seasoned vegetables in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- While the vegetables are roasting, add arugula to a large salad bowl and drizzle with the remaining tablespoon of olive oil and a pinch of salt, tossing gently.
- Once the roasted vegetables are slightly cooled, add them to the bowl with arugula, toss gently, and top with crumbled feta cheese and toasted pumpkin seeds.
Notes
- For added protein, consider adding grilled chicken, chickpeas, quinoa, or tofu.
- Feel free to substitute arugula with spinach, kale, or mixed greens.
- This salad can be served warm or at room temperature.
- Store roasted vegetables separately from greens for meal prep to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Roasted Carrot, Butternut Squash, Salad, Healthy, Vegetarian