Arugula with Butternut Squash Feta and Pine Nuts

I love Butternut Squash! Not only is it flavorful and low in calories (45 calories per 100 grams), but it is packed with beta carotene and  Vitamin A, B Complex Vitamins, including niacin and folate, as well as minerals such as potassium, iron, zinc and calcium.

Here is a simple yet delicious recipe for an Arugula salad with roasted Butternut Squash, Feta Cheese and Pine Nuts. There is no dressing needed, since the squash is already roasted, and then arugula absorbs the cheese delicately.

This is a perfect salad to enjoy as a meal.



  • 1 medium butternut squash, halved lengthwise, seeded, peeled, and cut into ¾-inch cubes.

  • 2 teaspoons olive oil

  • Coarse salt and ground pepper

  • ¼ cup crumbled feta cheese (1 ounce)

  • 1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-sized pieces.



Preheat oven to 425 degrees F. In 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. Serves 4.