Roasted Butternut Squash Salad with Orange and Feta Recipe
Fall in love with this roasted butternut squash salad featuring arugula, feta, fresh oranges, and a tangy lemony dill dressing.
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Category: Salads
- Cuisine: American
Ingredients
Scale
- 1 ½ pound butternut squash
- ¼ cup extra virgin olive oil + more for roasting squash
- ½ teaspoon sea salt + a generous pinch
- ¼ teaspoon black pepper + a generous pinch
- 2 tablespoons lemon juice
- 1 teaspoon orange zest
- 2 large oranges
- 2 tablespoons pomegranate molasses
- ½ teaspoon dried dill
- ⅓ cup pistachios
- 1 (7oz) bag arugula
- 1 medium orange bell pepper, diced
- ¼ medium red onion, thinly sliced
- ⅓ cup feta cheese
Instructions
- Preheat the oven to 425° F.
- After peeling the squash, trim off the top and bottom. Cut the squash in half where the neck and bottom meet. Cut the neck into strips, then into 1-inch pieces. Cut the bottom base in half. Scoop out the seeds and stringy parts. Cut into similar-size pieces.
- Place the squash on a parchment paper-lined baking sheet. Drizzle with olive oil, add a generous pinch of salt and pepper. Toss to coat then roast for 25 minutes or until lightly golden and fork-tender.
- While the butternut squash is roasting prepare the dressing by adding the lemon juice, orange zest, pomegranate molasses, dill, ½ teaspoon salt, and ¼ pepper. Whisk in ¼ cup olive oil. Place dressing aside.
- Prepare the oranges by slicing off a thin slice on top and bottom of each orange. Place the orange flat-side down and carefully cut away the skin and any white pith (the bitter part) following the contours of the fruit. Slice the orange into thin circles. Place oranges aside.
- Remove the butternut squash out of the oven and place aside to cool. Meanwhile, toast the pistachios in a dry skillet for 3-5 minutes, until warm and fragrant.
- Build the salad by placing the arugula, bell pepper, onion, and squash into a large bowl. Drizzle the dressing over the ingredients and lightly toss to coat. Crumble feta cheese on top, garnish with warm pistachios (keep pistachios whole or lightly chop them), and arrange oranges evenly. Enjoy!