Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe
Treat yourself to this colorful, healthy and vegan roasted butternut squash salad. The sriracha lime dressing adds a great kick!
Servings: 4 Servings
Calories: 219kcal
Ingredients
The Dressing:
- 2 tablespoons fresh lime juice
- 1 teaspoon sriracha
- ½ teaspoon agave nectar or honey
- pinch of salt
- 1 tablespoons extra-virgin olive oil
The Salad:
- 1 pound peeled & cubed butternut squash
- 1 ½ teaspoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups arugula
- ¾ cups black beans drained & rinsed
- ¼ cup pepitas lightly toasted
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.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 6 (Points+)
Nutrition
Serving: 1.25Cups | Calories: 219kcal | Carbohydrates: 22.4g | Protein: 7.2g | Fat: 12.7g | Saturated Fat: 1.8g | Sodium: 236.7mg | Fiber: 7g | Sugar: 3.7g