Directions:
- Preheat oven to 425°F Coat a small baking sheet with cooking spray or line it with parchment paper.
- In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
- Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
- Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.46 Kcal (61 kJ) | ||
| Calories from fat | 6.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 1% | |
|---|---|---|---|
| Sodium | 30.22mg | 1% | |
| Potassium | 46.73mg | 1% | |
| Total Carbs | 2.14g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 0.28g | 1% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 89.29 Kcal (374 kJ) | ||
| Calories from fat | 37.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 1% | |
|---|---|---|---|
| Sodium | 186.59mg | 1% | |
| Potassium | 288.54mg | 1% | |
| Total Carbs | 13.19g | 1% | |
| Sugars | 5.51g | 4% | |
| Dietary Fiber | 2.39g | 2% | |
| Protein | 1.75g | 1% | |
| Vitamin C | 12.9mg | 3% | |
| Vitamin A | 0.4mg | 2% | |
| Iron | 0.8mg | 1% | |
| Calcium | 45.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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