Butternut Squash, Feta, and Arugula Salad

The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.

Ingredients:

•     1 medium butternut squash
•     2 teaspoons olive oil
•     Coarse salt and ground pepper
•     1/4 cup crumbled feta cheese (1 ounce)
•     1 bunch (5 ounces) torn arugula

Directions:

1. Preheat oven to 425 degrees. Prepare 1 medium butternut squash; cut into 3/4-inch cubes. In a roasting pan, combine squash with olive oil; season with coarse salt and ground pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 35 to 45 minutes.
2. Transfer squash to a bowl; gently toss with crumbled feta cheese and torn arugula.