Arugula Roasted Squash Salad
| 9 |
45 |
322 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
30 min |
2
|
A delicious side salad that's high in protein!
Ingredients
|
2 cup
|
Butternut squash
(peeled and cubed)
|
|
1 tbsp
|
Extra virgin olive oil
|
|
1 tsp
|
Chili powder
|
|
1 pinch
|
Sea Salt
|
|
1 dash
|
Black pepper
|
|
1 cup
|
Arugula
(packed)
|
|
3 tbsp
|
Extra virgin olive oil
|
|
1 tbsp
|
Apple cider vinegar
|
|
1 tsp
|
Dijon mustard
|
Instructions
- Preheat oven to 400F (204C).
- Toss squash cubes with olive oil, chilli powder, salt and pepper. Arrange on a baking sheet and roast until tender and crispy, 25 to 30 minutes.
- Throw squash in a bowl of arugula with the nuts.
- Whisk olive oil, apple cider vinegar and dijon mustard together in a small bowl, then toss with the greens.
Nutrition Facts
Per Portion
Calories
322
Calories from fat
250
Calories from saturated fat
35
Total Fat
27.8 g
Saturated Fat
3.9 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.1 g
Monounsaturated Fat
20.1 g
Cholesterol
0
Sodium
156 mg
Potassium
569 mg
Total Carbohydrate
18.0 g
Dietary Fiber
3.6 g
Sugars
3.4 g
Protein
1.9 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
