Roasted Squash Salad Recipe
Daily Value: 20%
Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||88µg||22%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
- 1 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
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!
Recipe DetailsServings: 2
Total time: 35 minutes
Special Designations: Dairy-free, Vegetarian, Healthy
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