Famous chef and registered dietitian Lourdes Castro created this salad recipe to help diabetics live a healthy lifestyle while eating delicious food. 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!Ingredients
1 1/2 pounds calabaza squash or any type of winter squash like
kabocha, butternut, or acorn, peeled, seeded, and cut into 1/2-inch cubes
1⁄4 cup olive oil
1⁄2 teaspoon salt
Black pepper to taste
3 cups watercress or arugula 1 tablespoon red wine vinegar
Roast the squash:
Preheat your oven to 425oF.
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!
- Calories 119
- Total Fat 9g
- Saturated Fat 1g
- Cholesterol 0mg
- Sodium 470mg
- Total Carbohydrate 10g
- Dietary Fiber 3g
- Sugars 4g
- Protein 1g