In the fresh meat case
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Prep Time: 0 min
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Cook Time: 45 min
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Serves 4
- 330
Calories
- 13G
Protein
- 410MG
Sodium
- 3G
Sat.fat
- 7G
Sugar
In the fresh meat case
Ingredients
4 cups cubed butternut squash
1 cup diced white onion
3 tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. ground turmeric
1 lemon, juiced and zested
1/2 tsp. cracked black pepper
5 oz. fresh arugula (about 8 cups)
Preheat oven to 400°F.
In a bowl, toss together squash, onion, 1 tablespoon olive oil, cumin and turmeric. Spread mixture evenly on a large baking sheet and roast 35 to 40 minutes. Stir occasionally until slightly golden brown and almost tender. Remove from heat and place in a bowl.
Add remaining 2 tablespoons of olive oil, lemon juice, lemon zest and cracked black pepper to roasted squash and toss well; adjust seasoning with salt and pepper.
Divide arugula among 4 plates, approximately 2 cups per plate. To serve, top each plate with 3 chicken tenders and 3/4 cup lemon-squash mixture.
Tenders Squash Salad
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