Roasted Butternut Squash and Arugula Salad with Apple Cider Vinaigrette

This roasted butternut squash and arugula salad with apple cider vinaigrette is a delicious and nutritious light meal. It’s easy to make and is sure to be a hit with everyone!

Cooking Equipment:

Baking sheet Large bowl Small bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Butternut Squash, Arugula, Apple Cider Vinaigrette, Salad, Light Meal

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup cubed butternut squash

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups arugula

1/4 cup diced red onion

1/4 cup diced apple

2 tablespoons apple cider vinegar

1 tablespoon honey

1/4 teaspoon Dijon mustard

Cooking Instructions:

Preheat oven to 400°F.

Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

Roast in the oven for 20-25 minutes, or until the squash is tender and lightly browned.

In a large bowl, combine the arugula, red onion, and diced apple.

In a small bowl, whisk together the apple cider vinegar, honey, and Dijon mustard.

Drizzle the dressing over the salad and toss to combine.

Add the roasted butternut squash and toss again.

Nutrition:

Calories: 250, Fat: 10g, Protein: 5g, Carbohydrates: 35g, Fiber: 5g

This roasted butternut squash and arugula salad with apple cider vinaigrette is a delicious and nutritious light meal. It’s easy to make and is sure to be a hit with everyone!

Rating:

Did You Know?

New Orleans-style beignets, which are deep-fried doughnuts dusted with powdered sugar, are a popular breakfast treat.