Butternut Squash, Feta, And Arugula Salad

This Butternut Squash, Feta, and Arugula Salad is a delightful combination of flavors and textures. The salty feta cheese and the peppery tang of fresh arugula counterbalance the sweet roasted butternut squash. This salad is simple to prepare, yet it's bursting with flavor, making it an excellent choice for a light lunch or a vibrant side dish.

Ingredients

• 1 medium butternut squash
• 2 teaspoons olive oil
• Coarse salt and freshly ground black pepper
• 1/4 cup crumbled feta cheese (1 ounce)
• 1 bunch (5 ounces) torn arugula

Directions

Preheat the Oven

1. Set the Temperature:
   Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the butternut squash, bringing out its natural sweetness.

Prepare the Butternut Squash

1. Peel and Cut:
   Peel the butternut squash, cut it in half, and remove the seeds.
2. Cube the Squash:
   Cut the squash into 3/4-inch cubes, ensuring the pieces are uniform in size to ensure even roasting.

Season and Roast the Squash

1. Season:
   Place the cubed squash in a roasting pan. Drizzle with 2 teaspoons of olive oil and season generously with coarse salt and freshly ground black pepper.
2. Toss to Coat:
   Toss the squash to coat it evenly with the oil and seasoning.
3. Spread and Roast:
   Spread the squash in a single layer in the roasting pan to ensure even cooking.

Roast the Squash

1. Bake:
   Roast the butternut squash in the preheated oven for 35 to 45 minutes or until fork-tender and golden brown around the edges. Toss the squash halfway through cooking to ensure even roasting.

Prepare the Salad

1. Wash the Arugula:
   While the squash is roasting, wash and dry the arugula. If necessary, tear the arugula into bite-sized pieces and place it in a large salad bowl.

Combine Ingredients

1. Add the Squash:
   Once the butternut squash is done roasting, remove it from the oven and cool slightly for a few minutes.
2. Toss with Arugula:
   Transfer the warm roasted squash to the salad bowl with the arugula. Gently toss the squash and arugula together to combine.

Add the Feta

1. Sprinkle the Cheese:
   Sprinkle the crumbled feta cheese over the salad. The warmth of the squash will slightly soften the feta, creating a creamy contrast to the other textures in the salad.

Final Touches

1. Season to Taste:
   Taste the salad and add more salt and pepper if needed.
2. Add Extra Flavor:
   For an extra touch of flavor, drizzle a little more olive oil or squeeze fresh lemon juice over the top.

Serve

1. Serve Immediately:
   Serve the salad immediately while the squash is still warm. This salad is delicious on its own or as a side dish to roasted meats, grilled chicken, or fish.

Additional Tips

• Enhance the Flavor: For added depth of flavor, you can toss the roasted squash with a pinch of ground cinnamon or a drizzle of honey before adding it to the salad.
• Add Crunch: For an extra layer of texture and flavor, consider adding a handful of toasted nuts such as walnuts or pecans.
• Make Ahead: The butternut squash can be roasted and stored in the refrigerator. When ready to serve, gently reheat the squash in the oven or microwave before combining it with the arugula and feta.

This Butternut Squash, Feta, and Arugula Salad perfectly blends sweet, salty, and tangy flavors, making it a crowd-pleaser for any occasion. Enjoy this simple yet sophisticated salad that highlights the best of fall produce!