| This recipe is liked by 0 person(s). |
Salad weightwatchers
Nb persons: 0
Yield: about 1 1/3 heaping cups per serving
Preparation time:
Total time:
Source:
| DESCRIPTION This salad’s sweet-earthy flavors pair deliciously with roast pork or chicken. If you dice the pear ahead of time, toss it with lemon juice to avoid browning. INGREDIENTS 1 spray(s) Cooking spray | |
| 3 cup(s) | Squash, winter, butternut, raw, cut into small cubes |
| ½ tsp | Oil |
| olive | |
| ½ tsp | Rosemary, fresh, fresh, minced |
| ½ tsp | Salt, table, or to taste |
| Vinaigrette | |
| 2 medium | Shallots, raw, minced |
| 2 tsp | Apricot preserves |
| 2½ tsp | Rice wine vinegar |
| 2 Tbsp | Oil |
| olive | |
| 1 tsp | Rosemary, fresh, fresh, minced |
| ¼ tsp | Salt, table, or to taste |
| Remaining Ingredients | |
| 4 cup(s) | Arugula, baby leaves, packed |
| 1 medium | Pear, (s), diced |
| 2 Tbsp | Chopped walnuts, toasted |
INSTRUCTIONS
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe