Butternut Squash, Feta and Arugula Salad

This is one of my client's favorite salads, and I am sure you'll see why!

Serves  4 

INGREDIENTS
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 

INSTRUCTIONS
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