Arugula and Roasted Butternut Squash Salad with Balsamic Vinaigrette

This Arugula and Roasted Butternut Squash Salad with Balsamic Vinaigrette is a healthy and flavorful meal that can be enjoyed as a light lunch or dinner. It takes only 10 minutes to prepare and 25 minutes to cook, and is packed with flavor and nutrition.

Cooking Equipment:

Baking sheet Large bowl Measuring cups Knife Cutting board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Arugula, Butternut Squash, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup of arugula

1/2 cup of roasted butternut squash cubes

2 tablespoons of balsamic vinaigrette

1 tablespoon of olive oil

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 375°F.

Cut the butternut squash into cubes and place them on a baking sheet.

Drizzle the cubes with olive oil and season with salt and pepper.

Roast the cubes in the oven for 25 minutes, or until they are golden brown and tender.

In a large bowl, combine the arugula and roasted butternut squash cubes.

Drizzle the balsamic vinaigrette over the salad and toss to combine.

Serve the salad immediately.

Nutrition:

Calories: 250, Fat: 10g, Protein: 5g, Carbs: 35g

Rating:

Did You Know?

The ancient Greeks and Romans were known for their sophisticated culinary traditions, and many of their recipes and cooking techniques have been passed down through the centuries.