Our Arugula Salad with roasted squash and pomegranates is EVERYTHING a bone-healthy recipe should be...
✔️ Flavor-packed.
✔️ Nutrient dense.
✔️ Versatile - great as a side, lunch, or dinner option.
✔️ Utilizes seasonal produce.
✔️ Easy to assemble.
✔️ Pairs well with your favorite proteins, including wild-caught salmon or grilled chicken.
This recipe really does check all the "boxes" - plus, this meal is rich in calcium, vitamin K, vitamin C, manganese, and antioxidants, all important for bone-building processes.
Give this super salad a try this week!
Arugula Salad with Roasted Squash | Gluten-Free, Dairy-Free | BoneCoach™ Recipes
SERVES: 3
TOTAL TIME: 20 minutes
Ingredients
2 cups (500 ml) butternut or acorn squash, small diced
1 tbsp (15 ml) avocado oil or fresh pressed extra virgin olive oil
pinch sea salt
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) avocado oil
1/4 tsp (1 ml) sea salt
pinch black pepper
142g (5 oz) box baby arugula
1/2 cup (125 ml) pomegranate arils
Directions
1) Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add butternut squash and toss with 1 tablespoon of oil and pinch of salt. Roast for 15-20 minutes or until tender and cooked through.
2) Meanwhile, whisk together the lemon juice, oil, salt and pepper. Toss in the cooked squash, baby arugula and pomegranate arils.
3) Serve immediately.
Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.
