Roasted Vegetable Salad
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
- Heat oven to 450°F.
- In a bowl, combine the first 3 ingredients. Transfer onto a baking sheet and roast for about 15 minutes, stirring occasionally.
- 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.
- For extra protein, add chicken breast, fish, or beans, remembering to add the extra SmartPoints.