Roasted Butternut Squash Salad
Roasted in maple syrup and fall spices, tender slices of butternut squash develop an incredible richness and sweet, comforting flavor that make it the ultimate autumnal side dish.
Servings: 6
Calories: 291kcal
Ingredients
- 1 large butternut squash peeled, seeds removed, and sliced into half-moons
- 1 tbsp olive oil
- 1 tsp salt
for the Salad
- 1/2 pound arugula
- 1/3 cup pumpkin seeds
- 6 ounces feta cheese cubed
- 3/4 cup pomegranate arils
For the dressing:
- 1/4 cup olive oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 2 tsp dijon mustard
Instructions
Roast the Squash
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Rub the butternut squash on all sides with oil and sprinkle with salt.
- Arrange the butternut squash on the baking sheet and roast for 30-35 minutes until the squash is golden brown.
Make the dressing
- Combine all the ingredients for the dressing in a small bowl and set aside.
To serve as a roasted butternut squash salad
- To make the salad, layer the arugula, pumpkin seeds, feta cheese, pomegranate arils and cooled roasted butternut squash.
Notes
- The roasting time may vary depending on the size of the squash.
- For a sweeter butternut squash, add maple syrup, a sprinkle of cinnamon, or brown sugar before roasting.
- Instead of oil, feel free to use melted butter.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 24g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 913mg | Potassium: 691mg | Fiber: 4g | Sugar: 8g | Vitamin A: 14306IU | Vitamin C: 34mg | Calcium: 270mg | Iron: 2mg