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Roasted Butternut Squash, Arugula, And Cauliflower Salad With Pine Nuts

Yields5 ServingsTotal Time45 mins

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

recipe image

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
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 Fat 24.5g32%
Total Carbohydrate 12.4g5%
Protein 3.5g

* 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.