Roasted Butternut Squash & Blood Orange Salad

Roasted Butternut Squash & Blood Orange Salad

Recipe by Happy Hearts KitchenCourse: Salads, LunchDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 2 cups arugula

  • 1/2 avocado, cubed

  • 1/4 cup feta cheese

  • 1 medium blood orange, peeled and sliced

  • 4 Tbsp AOOC Blood Orange Olive Oil

  • 2 Tbsp AOOC Traditional 18-Year Barrel Aged Balsamic

  • salt to taste

  • For Butternut Squash
  • 1 cup cubed butternut squash

  • 1 Tbsp AOOC Blood Orange Olive Oil

  • salt and pepper to taste

Directions

  • Preheat oven to 400
  • Line a baking sheet with parchment paper or spray with cooking spray. Drizzle 1 tablespoon olive oil over butternut squash. Season with salt and pepper.
  • Line on a baking sheet and roast for 25 minutes until tender and browned. Let cool to room temperature
  • Place arugula in a bowl. Top with butternut squash, avocado, blood orange and feta. Drizzle with olive oil and balsamic and add salt to taste. Serve.

Notes

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