Look to the garden for foods that offer vital nutrients easily absorbed by the body—and great taste. Eating a large volume of a variety of vegetables and fruits ensures adequate intake, promoting health and longevity.

Farmers’ Market Salad with Butternut Squash

Arugula is a leafy green that provides many powerful nutrients. Approximately 3 cups of arugula (three small handfuls) offers 16 percent of the recommended daily intake of calcium, 79 percent of vitamin A, 25 percent of vitamin C, 90 percent of vitamin K, and 24 percent of folate.

Dressing
2 tablespoons orange juice
2 tablespoons pomegranate juice
1 tablespoon walnut oil or olive oil
1 tablespoon water
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Salad
4 cups butternut squash, cut into ½-inch cubes and roasted
1 tablespoon olive oil
Pinch of red pepper flakes
½teaspoon sea salt
1 bag arugula salad mix
½ cup feta or goat cheese, crumbled
¼ cup walnuts, chopped and toasted
½ cup pomegranate seeds (dried cranberries are an alternative)
3 tablespoons pomegranate molasses

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Preheat oven to 400°. Toss squash cubes with olive oil, red pepper flakes, and salt. Spread squash in a single layer on a baking sheet and roast for 30 to 40 minutes, until tender and golden. Set aside to cool. (Squash can be prepared a day in advance.)

Whisk juices, oil, water, salt, and pepper in a small bowl. Set aside.

When ready to serve, toss arugula with dressing, place on platter, and arrange squash on top. Sprinkle with cheese, walnuts, and pomegranate seeds, then drizzle with pomegranate molasses.

Note: If pomegranate molasses is unavailable in your area, place one cup pomegranate juice in a saucepan and reduce over low heat for 20 minutes until thick and syrupy. Watch carefully to avoid burning.

Nutritional information:
Yield: 6 servings
Nutritional information per serving: calories 195; calorie equivalent: 1 carbohydrate, 2 fats, 2 vegetables