Phenomenal Phoods

Watermelon & Butternut Squash Citrus Salad

Ingredients:

• 1 small butternut squash, peeled and cubed (about 2 cups)
• Olive oil, salt & pepper for seasoning the squash
• 1/4 cup fresh squeezed orange juice
• 2 Tablespoons fresh squeezed lemon juice
• 1/4 cup olive oil
• 1 Tablespoon Dijon mustard
• A dash of hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cubed watermelon (save the rest for snacking or freeze it for smoothies)
• 1/4 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• Arugula
• Kale

Instructions:

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Spread the butternut squash in an even layer on the baking sheet. Drizzle with olive oil and season with salt & pepper.
3. Roast at 425 degrees F. for 15 minutes. Turn and roast for an additional 10-15 minutes until soft when pierced with a fork.
4. Make the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, hot sauce, salt & pepper.
5. Toss together the arugula, kale, butternut squash, watermelon, feta cheese and tomatoes.
6. Drizzle with citrus dressing to serve.