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Arugula Salad with Roasted Beets, Squash & Shallots
BAREBEAUTY.COM13Ingredients
45Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 beets (large, peeled and cut into 1/2 inch cubes)
- 1 butternut squash (small, peeled, seeded and cut into 1/2 inch cubes, about 3 cups)
- 6 shallots (large, peeled and roughly chopped)
- 3 Tbsp. extra-virgin olive oil
- coarse sea salt
- 4 oz. arugula (; I used 6 oz.)
- 1/2 cup toasted pumpkin seeds
- 1 Tbsp. Dijon mustard
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. maple syrup (good quality)
- 1/2 cup extra virgin olive oil
- coarse sea salt
- ground black pepper (freshly)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol |
| Sodium460mg19% |
| Potassium1360mg39% |
| Protein13g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A290% |
| Vitamin C70% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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