Caramelized Calabaza Squash and Watercress Salad - Featured Recipe - CookingDistrict.com
Featured Recipes

Caramelized Calabaza Squash and Watercress Salad

This salad delivers a punch of flavor along with a burst of color. Golden calabaza squash, which is very popular year-round in the Caribbean, is roasted until it turns sweet and buttery soft. Then it’s tossed with peppery watercress to add both flavor and bulk without a load of calories. The salad is hearty enough to save for leftovers, if there are any!
Categories: Salads, Vegan, Vegetables, Vegetarian
Portion Size:
1 cup
Portions:
6
Step 1
1 1/2 lb Calabaza squash or any type of winter squash like kabocha, butternut, or acorn, peeled, seeded, and cut into -inch cubes
1/4 cup Olive oil
1/2 tsp Salt
Black pepper • to taste
3 cups Watercress or arugula
1 tbsp Red wine vinegar
Roast the squash :Preheat your oven to 425F. Place the squash on a baking sheet that has been lined with

parchment paper and drizzle 2 tablespoons of olive oil over it.

Sprinkle the vegetables with the salt, season with black pepper, and toss well. Spread the squash out on the pan so there is only a single layer of vegetables. Use a second pan if necessary.

Roast the squash for 30 minutes or until they have turned a deep golden brown. Remove from oven and allow to cool for a few minutes.

Toss the salad: Place the watercress in a large bowl and drizzle with the remaining 2 tablespoons of olive oil and the vinegar.

Toss well. Add the roasted squash to the bowl and toss again until well combined. Transfer to a serving dish and enjoy!
Nutritional Analysis
Calories119 
Protein1.4g
5.6
5%
Carbs10.2g
40.8
34%
Fat9.1g
81.9
69%
Cholesterol0mg 
Sodium470mg 
Information is on a per portion basis.
Notes

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