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Arugula and Roasted Squash Salad

October 9, 2020 By Liza Cannata Leave a Comment

 

I always get super excited when the fall veggies show up.  Especially delicata squash.  It’s edible, thin skin and earthy flavor make it a very versatile vegetable.  Rich in vitamin A and C, fiber and potassium, it is a nutritional powerhouse.   This yummy fall salad is a must!  The creamy, soft consistency of the roasted squash paired with crunchy almonds and arugula and dressed with a sweet maple balsamic is beyond delicious.  You can also sub arugula for baby kale.  Enjoy!


Arugula and Roasted Squash Salad
 
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Serves: 6
Ingredients
  • 1 medium delicata squash
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • 4 cups baby arugula
  • ½ cup pomegranate seeds or dried cranberries
  • ½ cup pecan pieces
  • ½ cup shaved parmesan
  • Maple Balsamic Vinaigrette:
  • 4 tbsp olive oil
  • 2 tbsp good quality balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 tsp dijon mustard
  • fresh black pepper
Instructions
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut the delicata squash in half lengthwise and scrape out seeds with a large spoon. Cut the halves into ¾ inch thick ½ moons and place on prepared baking sheet. Combine the maple syrup, olive oil and ½ salt and coat well and arrange squash in a single layer on pan. Place in the oven and roast for 20-30 minutes or until squash is beginning to brown, tossing halfway through. Remove and let cool.
  3. Turn oven to 350 degrees F. Spread pecans in a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Alternatively, you can toast them in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes. In both methods, make sure to keep a close watch on them as they can burn easily. Let cool while you prepare the vinaigrette.
  4. Wash the arugula and place in a large salad bowl.
  5. Add the parmesan, cranberries or pomegranates, pecans and the cooled squash.
  6. Put all dressing ingredients in a jar with a lid and shake vigorously until well mixed.
  7. Pour desired amount of dressing over salad and toss well.
3.5.3251

 

 

Filed Under: All Recipes Tagged With: arugula, balsmaic, delicata squash, fall salad, pecan salad, roasted squash salad, squash

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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