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Roasted Squash and Grape Salad with Pesto

Roasted Squash and Grape Salad with Pesto

Additional Recipes

Ingredients

  • 24 ounces cubed butternut squash (11/2-inch pieces)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • kosher salt and freshly ground black pepper
  • 2 tablespoons reduced-fat prepared pesto
  • 1 1/2 cups halved red or green California grapes
  • 4 ounces bocconcini, drained and quartered
  • 4 cups arugula

Directions

Preheat the oven to 425 F. Place the squash on sheet pan with sides and drizzle with the oil, rosemary, salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning after 15 minutes.

In a large bowl, combine warm squash with pesto; add grapes and cheese and gently toss. Divide the arugula among four serving plates, top with the squash mixture and serve.

Serving Suggestions

No serving suggestions.

Nutritional Information

Calories 264; Protein 8 g; Carbohydrate 33 g; Fat 13 g (44% Calories from Fat); Saturated Fat 5 g (17% Calories from Saturated Fat); Cholesterol 25 mg; Sodium 223 mg; Fiber 5 g.