
Fall-Inspired Roasted Squash and Arugula Salad That’s an Immune Booster
As we enter the harvest, pick up a local squash from your farmer's market, and make yourself a healthy squash and arugula salad for lunch. Let the vitamin A and C boost your immune system, just when you need it most.
Prepare the squash by cutting it in half and roasting the vegetable for about 30-45 minutes until tender. Depending on your preference of texture, you can cut the squash into cubes or simply leave it in the skin and top it with the arugula. However, the skin is the most nutritious part of the vegetable and is full of essential vitamins and minerals. Then, make the salad dressing in a separate bowl, set aside, then mix together the ingredients for the salad and combine the dressing and squash. You will feel nourished, satisfied, and healthy after eating this fall-festive salad.
Recipe Developer: Lauren, Flora & Vino
Why we love it: This salad is the taste of autumn. It's light, clean, and filling. Pick up local squash from your farmers market, roast it, and add it to the healthy salad mix. You will add this recipe to your list of healthy plant-based lunches.
Make it for: Lunch or a side dish for dinner. If you're hosting a party, this dish is delightful and brings fall nostalgia to your dinner table.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Roasted Squash and Arugula Salad
Yields 2-4 servings
Ingredients
Salad:
- 1⁄4 cup pine nuts
- 2 small acorn squash
- 1 TBSP avocado oil
- Himalayan sea salt
- Fresh ground black pepper
- 4 cups arugula and/or kale, rinsed and dried
- ¼ cup dried cranberries
Dressing:
- 1⁄4 cup Eden Foods Apple Cider Vinegar
- 1⁄4 cup extra virgin olive oil
- 2 TBSP fresh squeezed lemon juice
- Fresh ground black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Spread pine nuts on a large rimmed baking sheet. Toast in the oven, stirring occasionally until fragrant and lightly golden brown, about 5 minutes. Set aside.
- Cut the squash in half and scrape out the seeds. Cut into quarters, leaving the skin on. On a large baking sheet, toss with avocado oil and a pinch of salt and pepper. Roast until fork-tender and lightly browned, about 35-45 minutes depending on size. Set aside.
- To make the dressing, combine all ingredients in a bowl and whisk with a fork to combine. Set aside.
- In a large bowl, add arugula/kale, and dressing. Toss to combine.
- To serve, divide roasted squash, skin-side-down among plates. Place dressed salad on top of each quarter and drizzle with extra dressing if desired and top with toasted pine nuts and cranberries.
31 Delicious, Plant-Based Recipes to Make on Repeat
Want fresh ideas for meals that are healthy, plant-based, and delicious? This free newsletter is for you. Sign up to get a recipe of the day delivered to your inbox every morning.
Lemon Artichoke Pasta Recipe
Lemon, Basil, and Artichoke Pasta to Enjoy For Spring
Vegan Coconut Cauliflower Curry Full of Anti-Inflammatory Superfoods
Spring Salad Recipe
Make This Nutrient-Packed Rice Bowl with Jicama and Brown Beans
How to Make Zooey Deschanel’s Vegan Caesar Salad with Roasted Chickpeas
Vegan Bruschetta Pasta Salad
Sweet and Sour Shaved Cauliflower and Fennel Salad
How to make a vegan chickpea salad bowl
Make This Chickpea and Avocado Grain Bowl With Creamy Tahini Dressing
GF and Vegan Recipe: Buckwheat Pancakes with Caramelized Maple Peaches
Healthy Recipe: Potato and Chickpea Salad Topped With Crunchy Hazelnuts
Asian-Inspired Crispy 5-Spice Tofu Lettuce Wraps With Cabbage Slaw
Zooey Deschanel Shares Her Secret Pesto Recipe She Adds to Pasta, Salad, & More
Black Pepper Tofu With Rice and Broccolini
Healthy Vegan Breakfast: Pickled Cabbage Quinoa Bowls with Pea Pesto Recipe
Recipe of the Day: Blackberry Basil Yogurt Toast
Healthy Plant-Based Lunch: Kidney Bean Arugula Salad Recipe
Summer Rolls w: Sweet & Spicy Peanut Sauce Recipe 5
Summer Rolls with Sweet & Spicy Peanut Sauce
Make This Loaded Salad with Creamy Hemp-Balsamic Dressing
How to make Thai Curry Noodle Soup
Vegan Thai Curry Noodle Soup
Vegan, Keto Rainbow Cauliflower Rice Sushi
Roasted Sweet Potato & Spinach Grain Bowl
Easy Baked Artichokes with Rosemary and Lemon
Make This Cajun Caesar Salad with Blackened Chickpeas For a Healthy Lunch
Make This Delicious Vegetable Pad Thai For a Healthy, Plant-Based Dinner
Roasted Aubergine and Tomato Pasta with Basil Pesto
Enjoy This Delicious Lentil and Sweet Potato Salad Just in Time For Spring
Vegan Buddha Bowl With Quinoa and Vegetables
Vegan Buddha Bowl With Quinoa and Vegetables
Make This Sweet and Savory Tempeh Coconut Curry Dish for a Delicious Dinner
Why We Love It: Moroccan inspired salad is gluten-free, low in calories, and easy to make. It’s packed with fresh and whole foods including several immune-boosting foods like cumin, ginger,…
Moroccan-Inspired Salad with Superfoods and Plant-Based Protein
How to make Mark Bittman’s risotto recipe
Mark Bittman’s Barley Risotto with Beets and Greens
How to make Coconut Ceviche.
Vegan Coconut Ceviche Created by the Chef of Planta
More From The Beet





