Butternut Squash Feta And Arugula Salad Recipe

Ingredients

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 

Preparation

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.

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

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