Description
A vibrant and comforting salad that balances the caramelized, natural sweetness of roasted butternut squash with fresh, peppery arugula and salty ribbons of feta cheese. Finished with a bright, citrus-infused vinaigrette and toasted almonds for the perfect crunch, this dish is a nourishing, refined take on modern Mediterranean vegetable salads. It serves as an excellent, elevated meal for busy weekdays or a sophisticated side dish for gatherings, offering a perfect harmony of earthy flavors and diverse textures.
Ingredients
1 medium butternut squash, peeled and cut into small uniform chunks
3 cups fresh arugula, washed and dried
1/2 cup raw almonds, roughly chopped
4 ounces high-quality feta cheese, crumbled
1.5 tablespoons extra virgin olive oil (for roasting)
2 tablespoons fresh orange juice
2 tablespoons extra virgin olive oil (for dressing)
2 tablespoons apple cider vinegar (substituted for non-alcoholic acidity)
1 tablespoon raw honey
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash chunks with 1.5 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until the squash is tender and caramelized at the edges.
While the squash roasts, toast the chopped almonds in a dry pan over medium heat until fragrant, then set aside.
In a small bowl, whisk together the orange juice, 2 tablespoons of olive oil, apple cider vinegar, and honey to create the dressing.
In a large salad bowl, arrange the arugula, cooled roasted squash, and crumbled feta.
Drizzle the dressing over the salad and toss gently to combine.
Top with toasted almonds and serve immediately.
Notes
Ensure the squash is cut into uniform sizes to guarantee even roasting. If you prefer a warmer salad, toss the ingredients together while the squash is just slightly warm, but ensure it is not so hot that it wilts the arugula excessively. Store any leftover dressing separately to keep the greens crisp.