Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Servings: 1


  • 75 g Butternut Squash, cubed (about 1 cup)
  • 1/2 tsp Avocado Oil
  • 1/4 tsp Black Pepper
  • Dash of Salt
  • 1/4 tsp Garlic Powder
  • 50 g Arugula (about 2 cups)
  • 15 g Pomegranate (about 2 tbsp)
  • 8 g Pumpkin Seeds (about 1 tbsp)
  • 10 g Goat Cheese (about 1 tbsp)
  • 1 tbsp Apple Cider Vinaigrette


  1. Pre-Heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or tin foil.
  3. Peel squash, cut in half and remove seeds. Then cut into 1/4 inch cubes.
  4. Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated.
  5. Spread seasoned butternut squash onto baking sheet into an even layer.
  6. Bake for 25 -30 minutes, until fork tender and lightly golden brown.
  7. While squash is cooking assemble salad. I like to dress my greens with the dressing first. Place the arugula in a large bowl, drizzle with vinaigrette, and toss to distribute dressing evenly oven arugula. Then transfer the arugula to your serving bowl.
  8. Top the arugula with pomegranate, pumpkin seeds, and goat cheese.
  9. Once the butternut squash is done, add it on top of the salad and enjoy.

Kcals: 221 / 7g P / 37g C / 6.7g F

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