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Roasted Squash Arugula Salad
This flavorful fall side dish is sweet, savory, and easy to make. Perfect for holidays or even weeknight meals!
Prep:
15 minutes
|
Cook:
30 minutes
4-6 servings
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Easy
Ingredients
1 large delicata squash, sliced and deseeded
1 lb. butternut squash, peeled and cubed
1 lb. Brussels sprouts, halved
½ red onion, quartered
⅓ cup pomegranate seeds
⅓ cup extra virgin olive oil
½ lb. arugula
Juice from 1 lemon
2 tsp sea salt
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1 large delicata squash, sliced and deseeded (400-500 g)
450 grams butternut squash, peeled and cubed
450 grams Brussels sprouts, halved
½ red onion, quartered
55 grams pomegranate seeds
80 ml extra virgin olive oil
225 grams arugula
Juice from 1 lemon
2 tsp (10 ml) sea salt
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
Disease state
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Instructions
- Preheat the oven to 400°F (204°C)
- Cut delicata squash into ¼ inch (6mm) rounds, removing the interior seeds.
- Peel and cube butternut squash into evenly sized ½ inch (1.27 cm) cubes.
- Place squash, Brussels sprouts, and onion on baking trays and coat with 3 tablespoons (45ml) of olive oil and a sprinkle of salt.
- Roast in the oven for 20-25 minutes until the vegetables are slightly browned.
- While vegetables are roasting, place the arugula in a bowl and toss with lemon juice, 1 tablespoon (15ml) of olive oil, and ½ (2.5ml) teaspoon of salt.
- Spread out the arugula on a platter. Arrange the roasted vegetables and pomegranate seeds on top of the arugula.
- Finish off the dish with a drizzle of the remaining olive oil and a pinch of salt.
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Nutritional Info
Storage
This dish can be served warmed or cooled. Just note that placing the warm vegetables on the arugula will wilt the greens.
Notes
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