Throughout the fall months, this is the salad you will find me eating most often. It hits the spot when I’m craving starch and satisfies that urge without skyrocketing my sugar and carb intake. It also fills me up, like I’ve eaten a plate of potatoes, without the negative health effects. But besides all that, it just plain tastes good. There’s nothing quite like roasted squash on a cool evening. It’s warming, comforting, and downright tasty.
Ingredients
- 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 4 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
- Large pinch of cayenne pepper
- 2 tablespoons fresh lemon juice
- 1 small shallot, finely chopped
- 5 ounces baby arugula
- 1 small Granny Smith apple, cored and thinly sliced (about 1 cup)
- 1/3 cup toasted chopped pecans
- 1/2 cup finely grated Parmesan cheese
Directions
- Preheat the oven to 400 °F.
- In a large bowl, toss together the squash, 1. tablespoons of the oil, . teaspoon of the salt, the allspice, and cayenne. Spread the squash on a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden, about 35 minutes. Cool.
- In a small bowl, whisk together the lemon juice, shallot, the remaining . teaspoon salt, and the remaining 3 tablespoons oil.
- In a large bowl, toss together the arugula, cooled squash, apple, pecans, and dressing. Add the Parmesan and toss once more before serving.
Serves 4 to 6
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