Roasted Butternut Squash Salad With Sriracha Lime Dressing Recipe
This recipe combines the sweet and savory flavors of roasted butternut squash with the fresh kick of arugula in a delightful salad. Tossed with protein-packed black beans and crunchy pepitas, and drizzled with a zesty lime sriracha dressing, this dish is a satisfying and flavorful meal option that's perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 tbsp fresh lime juice
- 1 tsp sriracha
- ½ tsp agave nectar or honey
- Pinch of salt
- 1 tbsp extra-virgin olive oil
- 1 lb. peeled & cubed butternut squash
- 1 ½ tsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp ground pepper
- 4 cups arugula
- ¾ cups black beans (drained & rinsed)
- ¼ cup pepitas
Instructions
- The Dressing:
- In a small bowl, whisk together the lime juice, sriracha, agave nectar and salt. While whisking slowly pouring in the olive oil.
- The Salad:
- Preheat the oven to 375 degrees F.
- Lightly coat a baking sheet with cooking spray. Place the butternut squash on the tray. Sprinkle the olive oil, cumin, salt and pepper over the squash and toss to coat.
- Roast the squash until tender when pierced with a fork, 25 to 30 minutes.
- In a serving bowl, toss the arugula, black beans and pepitas. Add the roasted butternut squash and the dressing, and toss again.
- Serve immediately.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1.25 Cups
- Calories: 219 kcal
- Carbohydrate Content: 22.4 g
- Protein Content: 7.2 g
- Fat Content: 12.7 g
- Saturated Fat Content: 1.8 g
- Sodium Content: 236.7 mg
- Fiber Content: 7 g
- Sugar Content: 3.7 g
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