November 12th, 2024
Recipes
Arugula Salad with Roasted Squash and Dried Figs
Valentina P
- Difficulty
•
- Time 35"
Roasted butternut squash tossed with dried figs, pumpkin seeds, arugula, and creamy goat cheese. All drizzled with a simple maple mustard vinaigrette.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 3 ounces arugula
- 2 heaping cups butternut squash, peeled and diced into 1 inch cubes
- 2 1/2 ounces crumbled goat cheese (about 1/3 cup)
- 1/2 cup dried figs, sliced thinly
- 1/4 cup pumpkin seeds
- 1 tablespoon avocado oil Mustard Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon shallot, minced (optional)
- 1/2 teaspoon maple syrup or honey
- salt and black pepper, to taste
Instructions
- Step 1: Preheat the oven to 420°F.
- Step 2: Toss the squash pieces with the 1 tablespoon of avocado oil and spread evenly on a baking sheet. Roast for 25 to 35 minutes, or until fork-tender. Flip squash over halfway through the cooking time. Set aside to cool when done.
- Step 3: Meanwhile, stir together all of the vinaigrette ingredients in a small bowl or jar. Set aside.
- Serve: Combine all salad ingredients in a bowl with a splash of the vinaigrette. Toss well and enjoy with extra dressing on the side.
Nutrition
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Arugula Salad with Roasted Squash and Dried Figs
PT35M 3 ounces arugula 2 heaping cups butternut squash, peeled and diced into 1 inch cubes 2 1/2 ounces crumbled goat cheese (about 1/3 cup) 1/2 cup dried figs, sliced thinly 1/4 cup pumpkin seeds 1 tablespoon avocado oil 3 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 1/2 tablespoon dijon mustard 1/2 tablespoon shallot, minced (optional) 1/2 teaspoon maple syrup or honey salt and black pepper, to taste Gluten Free Paleo Vegan 3 Servings
Ingredients:
