A warm salad with small chunks of butternut squash and cauliflower, roasted until soft. Arugula provides peppery, fresh flavor, while pine nuts add healthy fats and texture
1 ½ cups butternut squash cubes (about the size of a small dice)
2 cups cauliflower pieces (to match the size of the squash)
5 garlic cloves, keep the skin on!
3 Tbsp olive oil
Salt and pepper
Salad
5 cups fresh arugula
5 Tbsp pine nuts, dry toasted (no oil) until golden and fragrant
Dressing
½ avocado
Juice of 1 lemon
3 Tbsp olive or avocado oil
Salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the squash, cauliflower and garlic cloves over the sheet, rub with olive oil, and sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 25 minutes, or until soft and golden, leave to cool until warm
4
Add the roasted cauliflower and squash to a large salad bowl
5
Squeeze the soft, cooked garlic out of the garlic skins and add the cooked garlic to the veggies in the salad bowl
6
Toss the arugula and pine nuts through the roasted veggies
7
Add the avocado, lemon juice, oil, salt and pepper to a small blender or food processor. Blend until super smooth
8
Pour the dressing over the salad and gently toss
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories268
% Daily Value *
Total Fat24.5g32%
Total Carbohydrate12.4g5%
Protein3.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Roasted Veggies
1 ½ cups butternut squash cubes (about the size of a small dice)
2 cups cauliflower pieces (to match the size of the squash)
5 garlic cloves, keep the skin on!
3 Tbsp olive oil
Salt and pepper
Salad
5 cups fresh arugula
5 Tbsp pine nuts, dry toasted (no oil) until golden and fragrant
Dressing
½ avocado
Juice of 1 lemon
3 Tbsp olive or avocado oil
Salt and pepper
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the squash, cauliflower and garlic cloves over the sheet, rub with olive oil, and sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 25 minutes, or until soft and golden, leave to cool until warm
4
Add the roasted cauliflower and squash to a large salad bowl
5
Squeeze the soft, cooked garlic out of the garlic skins and add the cooked garlic to the veggies in the salad bowl
6
Toss the arugula and pine nuts through the roasted veggies
7
Add the avocado, lemon juice, oil, salt and pepper to a small blender or food processor. Blend until super smooth
8
Pour the dressing over the salad and gently toss
Notes
Roasted Butternut Squash, Arugula, And Cauliflower Salad With Pine Nuts
