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Arugula salad with sliced roasted delicata squash in a wooden bowl with wooden serving spoons

Arugula Salad with Roasted Delicata Squash and Balsamic Vinaigrette

Deb Burns
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Course Salad, Side Dish
Servings 5
Calories 186 kcal

Ingredients
  

  • 2 small delicata squash
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 5 oz Arugula
  • 1/4 cup pumpkin seeds roasted
  • 1/4 cup cranberries dried
  • 1/4 cup walnuts chopped

For Dressing:

  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tsp maple syrup
  • 1 tsp dijon mustard

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit. Spray oil a baking sheet.
  • Wash squash, then use a peeler to remove any tough or discolored parts from the skin. Slice squash in half and scrape out the seeds. Then slice in 1/2 inch slices.
  • In a bowl toss the squash with 1 tbsp olive oil, maple syrup, and a pinch of salt and pepper.
  • Place on prepared baking sheet and roast for about 30 minutes or until tender and golden. Flip halfway through cooking. Cool slightly.
  • Prepare dressing - instructions below
  • In a large bowl, add arugula, pumpkin seeds, cranberries and walnuts. Toss slightly, then add delicata squash. Add dressing and serve immediately.

Dressing:

  • Add all ingredients to a small and whisk to blend. Or place in a covered jar and shake until combined. Salt and pepper to taste

Notes

You can choose to keep dressing on side as this makes a wonderful leftover salad!

Nutrition

Calories: 186kcalCarbohydrates: 8gProtein: 3gFat: 17gSaturated Fat: 2gSodium: 21mgPotassium: 165mgFiber: 1gSugar: 6gVitamin A: 673IUVitamin C: 5mgCalcium: 59mgIron: 1mg
Keyword Arugula, Salad
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