Roasted Squash and Seed Salad

  • serves 1

Roasted mixed squash with an arugula, sun-dried cranberries, goat cheese, balsamic vinaigrette with toasted pumpkin, sesame and sunflower seeds.

28 Ratings
Directions for: Roasted Squash and Seed Salad


2 cup roasted mixed squash (cut into large chunks and roasted with maple syrup, olive oil, salt and pepper)

2 cup arugula greens

2 Tbsp goat cheese, crumbled

2 Tbsp dried cranberries

salt and pepper to taste

1 tsp sunflower seeds

2 Tbsp pumpkin seeds

½ Tbsp sesame seeds

1 ½ oz balsamic vinaigrette

¾ can sunflower sprouts


1. Toss the arugula with the balsamic vinaigrette. Place the dressed greens onto an over-sized plate. Place the roasted Squash onto the arugula with the dried cranberries, seeds and goat cheese. Garnish with sunflower sprouts and serve.

See more: Vegetables, Vegetarian, Fall, Salad


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