I love this colorful warm and seasonal salad. It’s packed with hearty vegetables and is so delicious on a crisp fall day. This is a great weeknight side dish or even a light main dish if you add roasted or grilled chicken or fish.
Ingredients
Servings 4
- 1 butternut squash cubed
- 2 red onions chopped in chunks
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- 3 cups arugula
- ¼ cup pomegranate seeds
- ¼ cup shelled pistachios
- Parsley for garnish
Nutritional Facts
Nutrition Facts
Warm Butternut Squash Salad with Pomegranate Seeds and Pistachios
Amount per Serving
Calories
259
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
597
mg
26
%
Potassium
916
mg
26
%
Carbohydrates
32
g
11
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
20325
IU
407
%
Vitamin C
47
mg
57
%
Calcium
140
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 400°F.
- On a lined baking sheet place butternut squash and red onion. Drizzle with olive oil and toss with salt, garlic powder, cumin, and black pepper. Roast in the oven for 40-45 minutes, until lightly golden brown.
- When ready to serve, place arugula in a bowl or on a platter, top with squash and onions and top with pomegranate seeds and pistachios. Garnish with fresh parsley.
