Roasted Squash Salad

Staff Writer
Roasted Squash Salad
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.

Ready in
35 m
2
Servings
395
Calories Per Serving
Deliver Ingredients

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!

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
15g
N/A
Saturated Fat
4g
19%
Protein
3g
7%
Carbs
40g
13%
Vitamin A
1354µg
100%
Vitamin B6
0.4mg
20.5%
Vitamin C
56mg
93%
Vitamin E
8mg
38%
Vitamin K
42µg
53%
Calcium
162mg
16%
Fiber
6g
24%
Folate (food)
88µg
N/A
Folate equivalent (total)
88µg
22%
Iron
2mg
14%
Magnesium
100mg
25%
Monounsaturated
20g
N/A
Niacin (B3)
3mg
16%
Phosphorus
103mg
15%
Polyunsaturated
3g
N/A
Potassium
983mg
28%
Sodium
99mg
4%
Sugars, added
9g
N/A
Thiamin (B1)
0.3mg
18.2%
Zinc
0.6mg
3.7%

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