Jow

Squash, Feta & Arugula Salad

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A fresh feta & squash ensemble for any season! - Jow

Coline
Coline
93

4 minutes

Prep time

12 minutes

Cook time

426 cal.

Per serving

Ingredients

Quinoa

1/8 cup

Quinoa

Butternut squash

1/8

Butternut squash

Arugula

1 handful

Arugula

Feta cheese (block)

2 tbsp

Feta cheese (block)

Onion (red)

1/4

Onion (red)

Balsamic vinegar

1 tsp

Balsamic vinegar

Utensils

Stovetop, Pot (small), Peeler

recipe

Quinoa

Step 1

Cook the quinoa according to the package instructions.

Onion (red)

Step 2

Peel & finely slice the onion.

Butternut squash

Step 3

Peel the squash. Slice it into long thin ribbons with a vegetable peeler, avoiding the seeds.

Quinoa

Step 4

Once the quinoa is cooked, spoon it onto a plate to cool.

Quinoa
Butternut squash
Arugula
Onion (red)
Feta cheese (block)

Step 5

Add the squash, arugula, onion & crumbled feta to a serving bowl. Then add the cooled quinoa.

Balsamic vinegar

Step 6

Season with salt & pepper. Drizzle with oil & balsamic vinegar. Toss it all together. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy426 cal.
Fat21 g
Carbohydrates54 g
Protein10 g
Fiber7 g

On average, one serving of the recipe "Squash, Feta & Arugula Salad" contains 426 Energy, 21 g of Fat, 54 g of Carbohydrates, 10 g of Protein, 7 g of Fiber.

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