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ROASTED BUTTERNUT SQUASH AND BLOOD ORANGE SALAD
Roasted Butternut Squash And Blood Orange Salad -made with creamy roasted butternut squash, arugula, avocado, tangy and flavorful blood orange and salty feta. There is no dressing in this recipe, I just drizzled some olive oil, apple cider vinegar and added salt.
👥 2 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 F.
2
Line a small baking sheet with parchment paper or spray with cooking spray. Drizzle 1 tbsp olive oil over butternut squash. Season with salt and pepper. Line on the baking sheet. Roast for ⏱️ 25 minutes, until tender and browned. Let it cool to room temperature.
OLIVE OIL1 TBSPOLIVE OIL (, DIVIDED)1 TBSP
3
Place arugula in a bowl. Top with butternut squash, avocado, blood orange and feta. Add olive oil and vinegar. Add salt to taste. Serve.
ARUGULA2 CUPSAVOCADO (, CUBED)1/2MEDIUM BLOOD ORANGE (, PEELED AND SLICED)1OLIVE OIL1 TBSPOLIVE OIL (, DIVIDED)1 TBSPSALT TO TASTE
Nutrition Facts
calories
294 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
512 mg
protein Content
4 g
cholesterol Content
16 mg
carbohydrate Content
14 g
saturated Fat Content
5 g
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