Roasted Butternut and Feta Salad
This roasted butternut and feta salad is a harmonious blend of cozy, earthy sweetness and sharp, salty decadence. Featuring tender caramelized roasted squash, peppery arugula, and a crunch from toasted almonds, this salad is finished with a zesty orange vinaigrette. It is the perfect Mediterranean-inspired dish that bridges the gap between a light, nutritious lunch and a sophisticated appetizer, offering satisfying textures in every bite.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 medium butternut squash, peeled and chopped into 1-inch cubes
3 cups fresh arugula, washed and dried
1/2 cup whole almonds, roughly chopped
4 ounces high-quality feta cheese, crumbled
1 1/2 tablespoons extra virgin olive oil (for roasting)
2 tablespoons fresh orange juice
2 tablespoons extra virgin olive oil (for the vinaigrette)
1 teaspoon honey
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with 1 1/2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast the squash for 25-30 minutes, or until tender and the edges are caramelized.
While the squash roasts, toast the chopped almonds in a small skillet over medium heat until fragrant, about 3-5 minutes.
In a small bowl, whisk together the fresh orange juice, 2 tablespoons of extra virgin olive oil, and honey to create the vinaigrette.
In a large serving bowl, place the fresh arugula as a base.
Top the arugula with the warm roasted squash, crumbled feta, and toasted almonds.
Drizzle the prepared vinaigrette over the salad and toss gently before serving.
Notes
Ensure the squash is cut into uniform 1-inch pieces to ensure even roasting. The salad can be served warm or at room temperature. Store leftover vinaigrette in an airtight container for up to 3 days. Add a pinch of cinnamon or nutmeg to the squash before roasting for extra warmth.
Find it online: https://cookingwithramsay.com/roasted-butternut-and-feta-salad/