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Roasted Vegetable Salad

Roasted Vegetable Salad

By Judy Frese 31 Dec 2019 0 Comments

Butternut Squash and Honey Balsamic Vinaigrette amp up the flavor of this colorful, flavorful salad.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings

2

INGREDIENTS

  • 1 tbsp olive oil
  • 1 cup butternut squash (, small diced)
  • salt and pepper (, to taste)
  • 1 cup arugula
  • 1/4 cup Walden Farms Honey Balsamic Vinaigrette
  • 1 oz feta cheese (, crumbled)
  • 1 tbsp dried cranberries
  • 1 tbsp pumpkin seeds

INSTRUCTIONS

  1. Heat oven to 450°F.
  2. In a bowl, combine the first 3 ingredients. Transfer onto a baking sheet and roast for about 15 minutes, stirring occasionally.
  3. In a bowl, combine the arugala, dressing and roasted vegetables. Toss to combine and divide onto 2 plates. Sprinkle the feta cheese, cranberries and pumpkin seeds on top.
  4. For extra protein, add chicken breast, fish, or beans, remembering to add the extra SmartPoints.

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