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Arugula Salad with Roasted Butternut Squash

Arugula Salad with Roasted Butternut Squash


Author: BMC Teaching Kitchen Recipe Type: Entrée | Cuisine: American Serves: 6
Total Time: 40 | Prep Time: 20 | Cook Time: 20

Ingredients

  • 1 butternut medium squash (about 1.5 pounds), peeled and cut into 3/4 inch chunks
  • 2 tbsp olive oil
  • 1 tbsp rosemary, chopped
  • 1 tbsp pure maple syrup
  • 1/2 tsp EACH salt and pepper, divided
  • 1/4 cup dried cranberries or cherries
  • 6 ounces baby arugula
  • 1/2 cup walnuts halves, toasted
  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp minced shallots or onion
  • 2 tsp Dijon mustard
  • 2 tsp maple syrup

Instructions

  1. Preheat the oven to 400 degrees. Place the butternut squash chunks on a sheet pan and toss with 2 tbsp olive oil, rosemary, maple syrup, 1/4 tsp salt and 1/4 tsp pepper.
  2. Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  3. For the dressing: whisk together olive oil, apple cider vinegar, mustard, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper.
  4. Place the arugula in a large salad bowl, toss with dressing. Top salad with roasted squash mixture,, and walnuts.

Notes


Nutrition Information

Serving Size: 6 Calories: 210
Fat: 14
Saturated Fat: 2
Carbohydrates: 20
Dietary Fiber: 2
Protein: 2
Sodium: 248

Dietary Restrictions