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Arugula Salad with Pan-Seared Butternut Squash
PREP TIME: 5 minutes COOK TIME: 10 minutes SERVES: 2 servings
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Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.
Searing is a great way to bring out the flavors in veggies, and it’s done by cooking them in a skillet with high heat and very little oil, a good way to keep the fat content down. Enjoy this colorful salad in the fall when squash is aplenty.
Gluten Free 
Low Fat 
Vegan
Ingredients
- 1 tsp olive oil
- 2 cups very small butternut squash cubes (about the top portion of a butternut squash, peeled and finely cubed)
- ¼ tsp salt
- ¼ tsp garlic powder
- 1 (7-oz) bag Wild Arugula Wild Rocket Salad, or other bag of prewashed arugula
- 2 Tbsp white balsamic vinegar, divided
- Dash of sesame seeds for garnish (optional)
Instructions
- 1 In a medium-sized skillet, heat oil. Add butternut squash chunks, salt, and garlic powder. Pan-sear the squash for 6 minutes stirring it every minute or so and removing it from the heat for 10 seconds at a time if the pan gets too smoky. Remove from heat and place on a plate in the fridge for 5 minutes to cool.
- 2 Divide bag of arugula onto 2 plates. Top each plate with the butternut squash cubes and 1 Tbsp of white balsamic vinegar. Garnish each one with sesame seeds if desired.
- 3 Dressed salad will not last past the current meal, so eat up! Butternut squash cubes make perfect finger foods for toddlers or toothpick veggie kebabs for young children.
Additional Notes
NUTRITION SNAPSHOT Per serving: 143 calories, 3 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 325 mg sodium, 30 g carbohydrates, 7 g fiber, 6 g sugar, 4 g protein, 327% vitamin A, 71.5% vitamin C, 23.5% calcium, 13% iron
Source
Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD
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