Butternut Squash Salad
Butternut Squash Salad might be a good recipe to expand your salad collection. For $3.98 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 279 calories, 15g of protein, and 14g of fat each. 1281 person were impressed by this recipe. If you have goat cheese, red onion, champagne vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Nutmeg Nanny. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, you might also like recipes such as 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, Butternut Squash : Butternut Squash, Pear and Yogurt Soup, and Butternut squash salad.
Servings: 1
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
4 cups arugula
1/2 cup diced butternut squash
1 equal part champagne vinegar.jpg)
1/4 cup crumbled goat cheese
Kosher salt – pinch
1 equal part olive oil
Fresh cracked pepper – to taste
2 equal parts POM Pomegranate Juice Concentrate
1/3 cup pomegranate seeds
1/2 small red onion - sliced
Equipment:
bowl
pot
frying pan
whisk
Cooking instruction summary:
For salad:In a large bowl add arugula and set aside while you prepare the butternut squash. Take fresh diced butternut squash and add to a small pot and cover just slightly with water. Boil for about 5 minutes until fork tender. Drain. In a small skillet add a drizzle of olive oil and let it heat up over medium heat. Once hot, add softened butternut squash and give it a quick sear, about 5 minutes. Top arugula with butternut squash, pomegranate seeds, red onion and goat cheese. Drizzle with vinaigrette. For pomegranate vinaigrette:Whisk ingredients together and pour over salad. Can also be stored in the refrigerator until ready to be used.
Step by step:
1. For salad:In a large bowl add arugula and set aside while you prepare the butternut squash. Take fresh diced butternut squash and add to a small pot and cover just slightly with water. Boil for about 5 minutes until fork tender.
2. Drain. In a small skillet add a drizzle of olive oil and let it heat up over medium heat. Once hot, add softened butternut squash and give it a quick sear, about 5 minutes. Top arugula with butternut squash, pomegranate seeds, red onion and goat cheese.
Drizzle with vinaigrette. For pomegranate vinaigrette
1. Whisk ingredients together and pour over salad. Can also be stored in the refrigerator until ready to be used.
Nutrition Information:
covered percent of daily need
