Roasted Squash Arugula Salad
Ingredients
The squash
-
1
medium
acorn squash
-
1
Tbsp
avocado or olive oil
-
1
pinch
salt
-
1
pinch
black pepper
The dressing
The shallots
-
2
medium
shallots
-
3
Tbsp
brown rice flour
-
⅛
tsp
sea salt
-
~2
Tbsp
olive oil or avocado oil
The salad
-
¼
cup
macadamia nut cheese
-
2
Tbsp
roasted or raw pepitas
-
5-6
cups
arugula
-
2
Tbsp
dried currants
Instructions
- Preheat the oven to 425°F (218°C).
- Cut the acorn squash in half lengthwise, remove seeds, and slice into wedges, keeping the skin on.
- Arrange the squash on a parchment-lined baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat.
- Roast the squash for 15-20 minutes until tender and golden brown.
- In a saucepan, bring balsamic vinegar to a gentle boil and simmer until reduced by half, about 10-15 minutes.
- Prepare the nut cheese if making from scratch, or skip if using store-bought.
- Toast pepitas in a dry skillet over medium heat for about 3-5 minutes until lightly browned.
- In a bowl, toss sliced shallots with brown rice flour, salt, and pepper.
- Heat oil in a skillet over medium heat, add shallots, and sauté until crispy, about 5 minutes.
- To serve, arrange arugula on a platter, top with roasted squash, crispy shallots, dollops of nut cheese, pepitas, and dried currants. Drizzle with balsamic reduction.
Nutrition Facts (estimated)
Servings
4
Calories
311
Total fat
16.5g
Total carbohydrates
37g
Total protein
4.8g
Sodium
139mg
Cholesterol
0mg
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