How To Make Warm Squash & Rocket Salad with Garlic Vinaigrette
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups rocket (arugula) leaves
- 1/4 cup toasted pumpkin seeds
- 1/4 cup crumbled feta cheese
- garlic vinaigrette:
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking tray, toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
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In a small bowl, whisk together the minced garlic, olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
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In a serving bowl, arrange the rocket leaves. Top with the roasted butternut squash cubes.
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Drizzle the garlic vinaigrette over the salad and toss gently to coat.
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Sprinkle the toasted pumpkin seeds and crumbled feta cheese over the salad.
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Serve warm and enjoy!
Nutrition
- Calories : 210kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 8mg
- Sodium : 96mg
- Total Carbohydrates : 18g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 5g
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