Low Sodium Roasted Squash Salad with Crispy Sage

Total time50 min

Prep time15 min

Cook time30 min

Low Sodium Roasted Squash Salad with Crispy Sage

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Ingredients

4 servings

For the roasted squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 tbsp olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the crispy sage

¼ cup olive oil
16 fresh sage leaves

For the dressing

1 tbsp apple cider vinegar
1 tsp raw honey
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil (reserved from frying the sage)

For the salad

5 oz arugula
¼ cup raw pumpkin seeds
2 oz fresh ricotta, crumbled (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the squash cubes on a large rimmed baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and toss to coat. Roast for 25–30 minutes, flipping once halfway through, until the edges are deeply golden and the cubes are tender when pierced with a fork.
2
While the squash roasts, heat 1/4 cup olive oil in a small skillet over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry for 30–45 seconds, until the leaves are crisp and the bubbling subsides — watch closely, as they can brown quickly. Transfer the sage to a paper-towel-lined plate. Pour the sage-infused oil into a small bowl and let it cool for 5 minutes.

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