Roasted Squash Salad

Roasted Squash Salad
Staff Writer
Roasted Squash Salad

Nina Fomufod

Roasted Squash Salad

Is there any ingredient more quintessentially fall than squash? Nope. This arugula salad with honey mustard vinaigrette is phenomenal. It's healthy, filling, and just plain delicious. If you want to impress your significant other — or his/her parents — this will do the trick. I promise.

The dressing highlights the richness of the squash, and gives the dish just enough kick. Make this salad right now.

Ingredients

  • butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 4  Tablespoons  olive oil
  • Pepper, to taste
  • 1  Tablespoon  Dijon mustard
  • 1  Tablespoon  honey
  • 2  Cups  arugula

Directions

Preheat the oven to 400 degrees.

Coat the squash with 1 tablespoon of the olive oil, and season with pepper, to taste. Place on a baking sheet and roast until the squash is tender, about 30 minutes.

To make the dressing, mix the mustard, honey, and the remaining olive oil in a small bowl. Place 1 cup of the arugula on each plate, and cover it with ½ cup of the squash. Drizzle the dressing over the top. Serve and enjoy!

Nutritional Facts

Total Fat
33g
47%
Sugar
8g
9%
Saturated Fat
4g
17%
Carbohydrate, by difference
13g
10%
Protein
5g
11%
Vitamin A, RAE
238µg
34%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
239µg
100%
Calcium, Ca
325mg
33%
Choline, total
32mg
8%
Fiber, total dietary
4g
16%
Folate, total
195µg
49%
Iron, Fe
3mg
17%
Magnesium, Mg
98mg
31%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
112mg
16%
Selenium, Se
3µg
5%
Sodium, Na
151mg
10%
Water
190g
7%
Zinc, Zn
1mg
13%

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.