This is one of my client's favorite salads, and I am sure you'll see why!
1 half of a large butternut squash lengthwise, seeded, peeled, and cut into 7 inch cubes
2 teaspoons olive oil
Coarse salt and ground pepper
1/4 cup crumbled feta cheese (only had 2 ounces)
1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-size pieces
Preheat oven to 425F. ln a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes.
Transfer squash to a bowl; gently toss with feta and arugula and serve.
Per serving: 114 calories; 5.6g fat; 5g protein; 23.1 g carbohydrates, 6.7 g fiber
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