Hot Honey Butternut Squash Salad
This Hot Honey Butternut Squash Salad with feta and mint is both comforting and refreshing. Good enough to be served at Thanksgiving, but easy enough to make on any weeknight this fall.
Ingredients
Salad Ingredients
- 1 butternut squash skin removed and chopped into 1 inch cubes (about 40 oz)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 bag Arugula
- ¼ cup min chopped
- ½ cup feta crumbled (preferably from the brine)
- ⅓ cup pepita seeds
Hot honey vinaigrette
- ⅓ cup extra virgin olive oil
- 2 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 teaspoon chili oil
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Prepare the Butternut Squash: Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil, sprinkle with seasonings, and toss to coat evenly. Spread them out in a single layer.
- Roast: Bake for 25-30 minutes or until the squash is fork-tender. Remove from the oven and let cool slightly.
- Make the Dressing: While the squash is roasting, whisk together all vinaigrette ingredients in a small bowl until well combined.
- Assemble the Salad: In a large bowl, place the arugula. Add the fresh mint, crumbled feta, pepitas, and roasted butternut squash. Pour the dressing over the salad and gently toss to combine.