Saturday, March 5, 2011

80--- Roasted Butternut Squash Arugula Salad

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.

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!!

Roasted Butternut Squash Arugula Salad
Serves 4

1 medium butternut squash, peeled, seeded and cubed into 1" pieces
4 cups baby arugula leaves
1/2 cup walnuts, toasted (I toasted mine over medium heat in a nonstick skillet)
2 tsp olive oil
1/4 tsp ground cinnamon
1/2 tsp salt


1/4 cup apple cider vinegar
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp honey

Preheat oven to 400 degrees. In a baking dish, toss squash with 2 tsp olive oil and ground cinnamon. Bake for 20 minutes, until fork-tender.

To prepare dressing, whisk all ingredients together. Add toasted walnuts.

Spoon warm squash over arugula leaves and drizzle on dressing and walnuts.

Nutrition Info per ~1 1/4 cups: 194 calories, 8 g fat (1 g saturated fat), 4 g protein, 12 g carbohydrates, 5 g fiber

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