Roasted Butternut Squash Salad with Orange and Feta

• Butternut Squash: For this recipe, look for a small pound and a half. We'll peel and dice the squash into cubes for later roasting.
• Arugula: I love this green because it has a peppery bite and many nutrients.
• Red onion: Not too much, just enough to add bold flavor.
• Bell pepper: Use an orange or red bell pepper. They tend to be sweeter.
• Feta cheese: For a salty creamy touch.
• Pistachios: For crunch.
• Fresh oranges: Brings the sweet and sour. We'll also use the orange zest in the dressing.
• Lemony dressing: This bright dressing is made of lemon, olive oil, dried dill, pomegranate molasses, salt, and pepper.

Making roasted butternut squash salad at home is easy and you can find the full recipe below. Start peeling, deseeding, and cutting the butternut squash into bite-size cubes. Season with a drizzle of olive oil, and a generous pinch of sea salt and pepper. Roast until fork-tender.

While roasting the squash make a dressing and prepare the oranges and vegetables. Add lemon juice, orange zest, pomegranate molasses, dill, salt, and pepper into a bowl. Whisk in olive oil. Slice the oranges, avoiding the bitter parts, dice pepper, and thinly slice onion.

Build the ultimate roasted butternut squash salad! Arrange the arugula in a large bowl. Add bell pepper, onion, and roasted squash. Add the dressing. Toss to coat ingredients. Toast the pistachios in a dry skillet, then place on top of the salad along with the feta cheese and arrange oranges evenly.