Roasted Squash Salad

Roasted Squash Salad
Nina Fomufod

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

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.

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!

Nutrition

Calories per serving:

396 calories

Dietary restrictions:

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, Alcohol Free

Daily value:

20%

Servings:

2
  • Fat 28g 43%
  • Carbs 40g 13%
  • Saturated 4g 19%
  • Fiber 6g 24%
  • Trans 0g
  • Sugars 15g
  • Monounsaturated 20g
  • Polyunsaturated 3g
  • Protein 3g 7%
  • Sodium 99mg 4%
  • Calcium 164mg 16%
  • Magnesium 101mg 25%
  • Potassium 991mg 28%
  • Iron 3mg 14%
  • Zinc 1mg 4%
  • Phosphorus 104mg 15%
  • Vitamin A 1,355µg 151%
  • Vitamin C 56mg 93%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 88µg 22%
  • Vitamin E 8mg 38%
  • Vitamin K 43µg 54%
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