Caramelized Calabaza Squash and Watercress Salad

By aleahk

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!

Caramelized Calabaza Squash and Watercress Salad
  • 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

  1. Roast the squash:

  2. Preheat your oven to 425oF.

  3. 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.

  4. 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.

  5. Toss the salad:

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

  7. Add the roasted squash to the bowl and toss again until well combined.

  8. Transfer to a serving dish and enjoy!

Nutritional Facts

Calories 119
Total Fat 9g
Saturated Fat 1g
Cholesterol 0mg
Sodium 470mg
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 4g
Protein 1g

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