Caramelized Squash and Onion Salad

with Arugula, Pumpkin Seeds & Parmesan

  • 30 min
High in fiber
Vegetarian
Low Sodium
Who said salads are boring? Tonight, learn that it's anything but! This perfect vegetarian dish is a beautiful blend of roasted acorn squash, arugula, toasted pumpkin seeds and parmesan all tossed together in a balsamic reduction. You don't need to be a vegetarian to fall in love with this recipe!

Allergens: Dairy, Nut, Sulphite
Caramelized squash and onion

Ingredients

1
Acorn Squash(es)
1
Red Onion(s)
1 tbsp
Olive Oil (not included)
1/4 cup(s)
Pumpkin Seeds roasted
100 ml
Balsamic Vinegar
100 g
Arugula
50 g
Parmesan
Nutritional facts
Per serving
Amount / Serving
Calories
639 kcal
Total fat
24 g
Saturated Fat
7 g
Sodium
268 mg
Total Carbohydrate
96 g
Fiber
24 g
Sugar
4 g
Proteins
23 g

Instructions

Remove the seeds
1

Prepare the squash

Preheat oven to 425°F

Halve the acorn squashes and remove seeds.

Cut the squash
2

Prepare the ingredients

Slice squash lengthwise.

Peel and slice the onion.

In a bowl add olive oil
3

Prepare and cook the squash

Add onion and squash to a large bowl and drizzle with 1 Tbsp of olive oil (double for 4 ppl.), salt and pepper. Toss to coat well.

Place on a baking tray lined with parchment paper and bake for 25 minutes.

Roast the seeds
4

Roast the pumpkin seeds

Roast the pumpkin seeds in a dry pan over low heat for about 5 minutes, stirring often so they don't burn. Remove and set aside.

Reduce the balsamic
5

Make a balsamic reduction

Add the balsamic vinegar to a small pot and cook over medium heat for 5 minutes to reduce. Set aside.

Bake in the oven
6

Build the salad and serve

In a bowl, mix roasted vegetables together with arugula. Add balsamic vinegar reduction and a drizzle of olive oil, salt and pepper. Mix well to coat.

Serve topped with pumpkin seeds and Parmesan cheese.