Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash (or pumpkin, sized small)
  • 3 Cups arugula
  • 1/2 Cup almonds
  • 4 Oz feta cheese  (crumbled)
  • 1 Tbsp. olive oil
  • 2 Tbsp. orange juice (fresh )
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. honey
  • 1/2 Tsp. salt
  • 1/4 Tsp. ground pepper

Instruction

  • Preheat the oven to 400 degrees F and grease a baking tray. 
  • Chop the butternut squash into bite-size pieces, removing the skin. Place pumpkin chunks in the baking tray; sprinkle some salt over them. Bake pumpkin for 20 minutes, flip pieces around and bake them for another 10 minutes or until fork-tender.  
  • In another baking tray, place the almonds with a drizzle of olive oil. Reduce heat to 350 degrees F. Roast the almonds for 10 to 15 minutes or until lightly brown.  
  • For the vinaigrette, simply whisk all the ingredients until combined. 
  • Divide baked squash, roasted almonds, and arugula leaves into two bowls. Garnish with crumbled feta cheese and with a drizzle of the orange vinaigrette.