Arugula Salad with Roasted Butternut Squash, Beets, Feta & Walnuts
A Greek salad can be many things, and this arugula salad is a delicious cool weather treat, especially when winter squashes are in season. You can swap out the butternut for calabasa or delicata, or any other yellow squash of your liking. Experiment! You can also swap out the greens. This would be equally delicious with baby spinach. Using Greek feta is important though. Greek feta is a protected designation of origin cheese and is always made with either sheep’s milk or a combination of sheep’s and goat’s milk.
- 4 cups baby arugula
- 1 ½ cups cubed cooked butternut squash
- 1 cooked beet diced
- ⅔ cup crumbled Greek feta
- 1 ripe firm avocado, peeled and diced
- Strained fresh juice of ½ orange
- 6 tablespoons extra virgin Greek olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon petimezi
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Dry out the butternut squash cube by placing it on a baking tray and heating in a preheated oven at 350F for about 20 minutes.Remove and set aside to cool.
Place the arugula in a large mixing bowl. Add the cubed beets and butternut squash, avocado and feta.
Lightly toast the walnuts in a dry skillet and add them to the salad, too.
Whisk together the olive oil, balsamic, petimezi, mustard, salt and pepper and mix into the salad just before serving.
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