Roasted Butternut Squash Salad
Healthy and easy roasted butternut squash recipe with feta cheese and arugula.
Ingredients
- 1 large butternut peeled, deseeded and sliced
- 3 tbsp olive oil
- salt and pepper
- ¼ tsp chili flakes
- 100g feta cheese
- 2 tbsp sunflower seeds toasted
- 3 tbsp balsamic vinegar
- 75g arugula
Instructions
- Toss the peeled, sliced and deseeded butternut with olive oil, balsamic vinegar, chili flakes, salt and pepper to coat. Lay on a baking tray add to a 200-degree oven for 45 minutes.
- Meanwhile, toast the sunflower seeds in a pan until lightly toasted. Keep an eye out as the toasting happens quickly and can easily burn.
- To assemble, lay a bed of arugula on the bottom of your serving dish, toss the roasted butternut squash onto it with the crumbled feta and toasted sunflower seeds. Add a drizzle of olive oil just before serving and enjoy warm!
Notes
The roasted butternut squash can be made ahead of time and either reheated or tossed into the salad at room temperature when needed. Serve alongside this delicious chicken curry recipe.