Arugula Salad with Roasted Butternut Squash and Apples

Arugula Salad with Roasted Butternut Squash and Apples
Staff Writer
Thinkstock/Hemera

This recipe is the quintessential fall salad, combining seasonal ingredients like squash, apples, and pomegranate seeds to create a flavorful and healthy dish.

2
Servings
413
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 1 butternut squash, peeled, seeded, and diced medium
  • 1 apple
  • 2 radishes, sliced thin
  • 1/2 Cup pomegranate seeds
  • 2 Cups arugula
  • Juice of 1 lime
  • 1 Tablespoon honey
  • 1/4 Cup extra-virgin olive oil

Directions

Preheat the oven to 375 degrees.

Toss 1 cup of the butternut squash, reserve the rest of the squash for another use with a little olive oil and salt and pepper, and place it on a baking sheet lined with parchment paper and bake in the oven until golden brown or 20-25 minutes. Remove and allow to cool. While the squash is roasting, place half of the pomegranate seeds, lime juice, and honey in a blender and blend well. Pour the mixture through a mesh strainer and into a small mixing bowl. Whisk in the extra-virgin olive oil and season with a little salt and pepper and set aside.

Core the apple, quarter it, and slice it thin. Place all of the ingredients into a mixing bowl, toss, season with a little salt and pepper, and serve.

Nutritional Facts

Total Fat
28g
40%
Sugar
7g
8%
Saturated Fat
22g
92%
Cholesterol
1mg
0%
Carbohydrate, by difference
34g
26%
Protein
10g
22%
Vitamin A, RAE
244µg
35%
Vitamin C, total ascorbic acid
45mg
60%
Vitamin K (phylloquinone)
217µg
100%
Calcium, Ca
396mg
40%
Choline, total
31mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
241µg
60%
Iron, Fe
4mg
22%
Magnesium, Mg
135mg
42%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
2mg
40%
Phosphorus, P
164mg
23%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
84mg
6%
Thiamin
1mg
91%
Water
206g
8%
Zinc, Zn
2mg
25%

Arugula Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Arugula Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.