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Author Notes: Sweet squash and spicy arugula are a great match, especially when they are accompanied by feta and pecans. —Jelena Jozovic
- 1 large butternut squash
- 4 ounces arugula
- 3 ounces feta
- 1/4 cup pecans (pieces)
- olive oil
- balsamic vinegar
- Pre-heat the oven to 400 F. Wash and halve the squash, leaving the skin on. Remove the seeds. Season it with salt and pepper and rub a small amount of oil or butter on it. Roast it on a baking sheet, cut side down, for about 40 minutes.
- Take the squash out of the oven and let cool (you can put it in the fridge for 10 min). Once cool, peel the skin off. Dice the squash.
- In a large salad bowl, mix the arugula, pecans and crumbled feta. Add the squash. Dress with olive oil and balsamic vinegar and toss well.