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Roasted Squash Arugula Salad with Crispy Shallot and Balsamic Reduction
MINIMALIST BAKER12Ingredients
30Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 acorn (medium, quash, or similar winter squash // pick one with green and orange skin)
- 1 Tbsp. avocado oil
- 1 pinch salt (each, and black pepper)
- 1 cup balsamic vinegar
- 2 shallots (medium, thinly sliced)
- 3 Tbsp. brown rice flour
- 1/8 tsp. sea salt (each)
- 2 Tbsp. olive oil (or avocado oil, for cooking - if avoiding oil, omit and use a non-stick pan)
- 1/4 cup cheese (vegan macadamia nut, or similar store-bought)
- 2 Tbsp. pepitas (roasted or raw, we preferred roasted)
- 6 cups arugula
- 2 Tbsp. dried currants (or other dried fruit, such as cranberries)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium220mg9% |
| Potassium440mg13% |
| Protein6g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber1g4% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C15% |
| Calcium15% |
| Iron10% |
* 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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