Roasted Butternut Squash & Blood Orange Salad
Course: Salads, LunchDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
25
minutesIngredients
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
- Original Recipe: Cooking LSL
