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Garden rocket salad

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    Garden rocket salad Heart Smart Gluten Free Low Sodium

    Arugula, also called garden rocket, has a peppery flavor with a "blast" of nutrition iron, copper, and vitamins A, C and K, along with many other nutrients to keep you healthy.


    1/4 cup cider vinegar
    1/3 cup extra-virgin olive oil
    3 green onions, white base and green leaves finely chopped
    1 clove garlic, minced
    1/4 teaspoon grated fresh ginger root
    1/4 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    nonstick cooking spray
    2 1/2 pounds butternut squash, cut in half and seeds removed
    1/2 cup water
    1 1/2 cups chopped walnuts
    8 cups arugula, stems removed
    1 large apple, chopped


    1. Preheat oven to 350 F.
    2. In a medium bowl, combine first 7 ingredients. Whisk for 3 to 5 minutes. Cover and place in refrigerator until ready to serve.
    3. Spray a 9-by-13-inch pan with nonstick cooking spray. Place squash halves, cut side down, in the pan. (You may need to cut the squash into smaller pieces to fit in pan.) Add 1/2 cup water and cover pan with foil. Bake for 45 to 60 minutes, until tender. Let cool and cut into 1-inch cubes.
    4. Spray a baking pan with nonstick cooking spray. Place chopped walnuts on pan and bake until lightly toasted, about 2 to 4 minutes.
    5. Wash arugula leaves. Pat dry and place in a large bowl. Add cubed squash, toasted walnuts and chopped apple. Toss.
    6. Remove vinaigrette from refrigerator, whisk and serve with salad.

    Makes 6 servings

    Carb choices per serving: 2


    You can use leftover arugula leaves in a sandwich, wrap, stir-fry (add at the very end of cooking) or even your green smoothie for a little extra flavor and nutrition!

    Nutrition Facts