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Butternut Squash & Baby Beets Arugula Salad

Butternut Squash & Baby Beets Arugula Salad

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Servings
6
Calories
130
Prep Time
8 minutes
Total Time
14 minutes
Skill Level
Easy

Ingredients

  • 1 (20 ounces) package Mann’s Butternut Squash Cubes
  • 4 cooked beets, quartered
  • 3 cups wild arugula salad mix, washed and ready to eat
  • 1 ½ cups feta cheese, coarsely crumbled dressing

Dressing:

  • 1 small shallot, chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil, divided
  • kosher salt, to taste
  • white pepper, to taste

The Method

The Method

The Method

Place Butternut Squash Cubes in large bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Drain water and set aside to cool.

Place butternut squash, beets, arugula and feta cheese in a large bowl.

For Dressing:

Mix shallot, balsamic vinegar, extra-virgin olive oil and whisk. Add kosher salt and pepper to taste.

Pour over mixed salad, toss and serve. Enjoy!

Nutrition Facts
Serving Size: 207g  l  Servings: 6
Amount Per Serving
Calories 130 l Calories from Fat 45 l Total Fat 5g (sat fat 0.5g trans 0g) l Cholesterol 0mg l Sodium 75mg l Total Carbohydrate 22g l Dietary Fiber 5g l Sugars 9g l Protein 3g l Vitamin A 210% l Vitamin C 45% l Calcium 8% l Iron 10%
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