Butternut Squash, Feta, and Arugula Salad

The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.

  • Prep:
  • Total Time:

Source: Everyday Food, October 2004


  • 1 medium butternut squash
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup crumbled feta cheese (1 ounce)
  • 1 bunch (5 ounces) torn arugula


  1. Preheat oven to 425 degrees. Prepare 1 medium butternut squash; cut into 3/4-inch cubes. In a roasting pan, combine squash with olive oil; season with coarse salt and ground pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 35 to 45 minutes.

  2. Transfer squash to a bowl; gently toss with crumbled feta cheese and torn arugula.


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