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“From Weight Watchers. 5 PointPlus per serving.”
READY IN:
40mins
SERVES:
4
YIELD:
1 Salad
UNITS:
US

Ingredients Nutrition

  • 1 spray(s) cooking spray
  • 3 cups uncooked butternut squash, cut into small cubes
  • 12 teaspoon olive oil
  • 12 teaspoon rosemary, fresh, minced
  • 12 teaspoon table salt (to taste)
  • Vinaigrette
  • 2 shallots, minced
  • 2 teaspoons apricot preserves
  • 2 12 teaspoons rice wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary, fresh, minced
  • 14 teaspoon table salt (to taste)
  • Remaining Ingredients
  • 4 cups arugula, baby leaves, packed
  • 1 pear, diced
  • 2 tablespoons chopped walnuts, toasted

Directions

  1. Preheat oven to 425°F Coat a small baking sheet with cooking spray or line it with parchment paper.
  2. In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
  3. Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
  4. Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.

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