Butternut Squash Salad
User Reviews
5.0
3 reviews
Excellent
Butternut Squash Salad
Report
This butternut squash salad is perfect for fall. Packed full of freshly cooked butternut squash, goat cheese, arugula, and pomegranate seeds.
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Ingredients
For salad:
- 4 cups arugula
- 1/2 cup diced butternut squash
- 1/3 cup pomegranate seeds
- 1/2 small red onion sliced
- 1/4 cup crumbled goat cheese
For pomegranate vinaigrette:
- 2 equal parts Pomegranate Juice
- 1 equal part olive oil
- 1 equal part champagne vinegar
- Fresh cracked pepper to taste
- kosher salt pinch
Instructions
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.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
585kcal
(29%)
Carbohydrates
74g
(25%)
Protein
16g
(32%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
15g
Cholesterol
26mg
(9%)
Sodium
391mg
(16%)
Fiber
8g
(32%)
Sugar
56g
(112%)
Nutrition Facts
Serving: 1large salad
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 585kcal | 29% |
| Carbohydrates | 74g | 25% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 26mg | 9% |
| Sodium | 391mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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