Roasted Squash Salad Recipe


Nutrition

Cal/Serving: 397
Daily Value: 20%
Servings: 2

High-Fiber, Low-Sodium
Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat28g43%
Saturated4g19%
Trans0g0%
Carbs40g13%
Fiber6g24%
Sugars15g0%
Protein4g7%
Sodium102mg4%
Calcium164mg16%
Magnesium101mg25%
Potassium990mg28%
Iron2mg14%
Zinc1mg4%
Vitamin A27063IU541%
Vitamin C56mg93%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg4%
Niacin (B3)3mg16%
Vitamin B60mg20%
Folic Acid (B9)88µg22%
Vitamin E8mg38%
Vitamin K43µg54%
Fatty acids, total monounsaturated20g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Roasted Squash Salad
Nina Fomufod

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

  • 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

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!

Recipe Details

Servings: 2
Total time: 35 minutes
Cuisine: American
Special Designations: Dairy-free, Vegetarian, Healthy

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