Roasted Butternut Squash Salad w/ ...
|2 medium||butternut squash (about 2 lbs total) peeled|
|2 Tbsp||olive oil, divided|
|1 tsp||black pepper, ground|
|1 medium||red deliciouis apple|
|1/4 c||green onions|
|6 oz||fresh arugula, washed and dried|
|1/4 c||mayonnaise, light|
|1/2 c||ruby red grapefruit juice|
|2 Tbsp||prepared dijion mustard|
|1 tsp||curry powder|
|2 tsp||grapefruit zest|
Pinched by jessdutra, and 14 more.
- Grocery List
DirectionsPreheat oven to 450. Using 1 tbsp olive oil, oil a large baking sheet. Peel and wash butternut squash and cut into 1/2 inch cubes. Place in a large mixing bowl and toss with 1 tbsp olive oil and salt and pepper. Spread butternut in a single layer on baking pan. Bake for 25 minutes, stirring halfway through. Remove from oven and allow to cool.While butternut squash is roasting mix together all items for dressing and store in container in fridge until ready to use.Once butternut squash is cool gently toss together with apple and green onions.For each salad lay a bed of arugula on salad plate and place a mound of butternut mixture on top. Drizzle with dressing.