Butternut Squash Feta And Arugula Salad Recipes

BUTTERNUT SQUASH FETA SALAD WITH ARUGULA

Steps:

• Heat oven to 400 degrees.
• Peel 1 large butternut squash and cut into small cubes. Place the butternut squash cubes onto a baking sheet.
• Drizzle the butternut squash with 2 Tbsp. olive oil. Sprinkle 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. Italian seasonings, and a few generous pinches of salt and pepper on the squash. Toss squash in the oil and spices until evenly coated.
• Place the pan in the oven and roast the butternut squash for 18-20 minutes. The squash should easily pierce with a fork when finished. Remove the pan from the oven, set aside, and allow to cool.
• For The Dressing: Add 2 Tbsp. olive oil, 2 tsp. Dijon mustard, 3 tsp. maple syrup, 3 tsp. lemon juice, and a pinch of salt and pepper to a small bowl. Whisk until completely combined.
• Place 1 package (4-5 cups) of mixed greens, dark leafy greens, or salad greens of your choice in a large bowl or on a serving platter. Drizzle as much or as little of the salad dressing onto the greens. Toss to coat completely.
• To serve: Place the cooled butternut squash on top of the dressed greens. Sprinkle 3/4 cup (or so) of feta cheese and 3/4 cup (or so) of walnuts on top of the salad. Serve alongside roasted meat, as a side dish for a holiday party, or enjoy on its own.

BUTTERNUT SQUASH, FETA, AND ARUGULA SALAD

Steps:

• 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.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

SHEET-PAN ROASTED SQUASH AND FETA SALAD

Steps:

• Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
• Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
• Transfer to a platter and sprinkle with Aleppo pepper (if using).

SQUASH, FETA & BULGUR SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
• Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
• In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.

ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
• Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
• Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
• Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.