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Roasted Butternut Squash Arugula Salad
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Description
Butternut squash is a great source of carotenoids! For lutein, zeaxanthin, and beta-cryptoxanthin, winter squash is among the top three food sources. Hooray for antioxidants!!
I associate butternut squash with fall and winter meals (I guess it IS a winter squash). So, I thought that I would make a warm squash salad in the first week of March to symbolize MY end of winter.
Ingredients
- FOR THE SALAD:
- 1 whole Medium Butternut Squash, Peeled, Seeded, And Cut Into 1 Inch Cubes
- 2 teaspoons Olive Oil
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Salt
- ½ cups Walnuts, Toasted
- 4 ounces, weight Baby Arugula Leaves
- _____
- FOR THE DRESSING:
- ¼ cups Apple Cider Vinegar
- 1 teaspoon Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Honey
Preparation
Preheat oven to 400ºF. In a baking dish, toss squash with the olive oil, ground cinnamon, and salt. Bake for 20 minutes, until fork-tender.
Whisk all dressing ingredients together. Add the toasted walnuts to the dressing.
Spoon warm squash over arugula leaves and drizzle on the dressing and walnuts.
Nutrition info per (approximately) 1 1/4 cups: 194 calories, 8 g fat (1 g saturated fat), 4 g protein, 12 g carbohydrates, 5 g fiber
More Recipes from Lindsay {Eighty Twenty Dietitian}
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Jill Wilkins on 3.8.2011
For YUM! I am a BIG squash fan and what a great idea to put it into a delish salad with an apple cider dressing. I cannot wait to try this out