Squash Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
35%
Squash Salad
45 min.
4
123kcal

Suggestions


Welcome to a delightful culinary experience with our vibrant Squash Salad! This dish is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients that cater to a variety of dietary preferences. Whether you're a vegetarian, vegan, or simply looking for a gluten-free option, this salad is perfect for you. With its low FODMAP profile, it’s gentle on the digestive system while still bursting with flavor.

Imagine the crispness of arugula paired with the tender, sweet slices of zucchini and yellow squash, all drizzled with a tangy Dijon mustard vinaigrette. The addition of ripe tomatoes adds a juicy freshness that elevates the entire dish. This salad is versatile enough to serve as a side dish, antipasti, or even a light snack, making it an excellent choice for any occasion.

Ready in just 45 minutes, this Squash Salad is not only quick to prepare but also a healthy option at only 123 calories per serving. It’s a wonderful way to incorporate more vegetables into your diet while enjoying a burst of flavors that will leave your taste buds dancing. Perfect for gatherings or a simple weeknight dinner, this salad is sure to impress your family and friends. Dive into this refreshing dish and savor the goodness of nature!

Ingredients

  • large bunch arugula dry washed trimmed
  • tablespoon dijon mustard 
  • tablespoons flat parsley chopped
  • tablespoons olive oil extra virgin extra-virgin
  • tablespoons red-wine vinegar 
  • large tomatoes cored ripe
  • small zucchini yellow ends trimmed

Equipment

  • bowl
  • whisk

Directions

  1. Cut the zucchini and squash in thinslices on the diagonal; place in a bowl.
  2. Whisk thevinegar, mustard, salt, and peppertogether in a bowl. Slowly drizzle inthe oil, whisking constantly untilthickened. Toss with the squash.
  3. Let rest 10 minutes.
  4. Place the arugula in a saladbowl.
  5. Cut the tomato in halflengthwise and then into very thinwedges; scatter over the greens.
  6. Before serving, spoon the squash anddressing over arugula.
  7. Sprinkle with parsleyand season with salt and pepper.
  8. Serveimmediately, tossing at the table.
  9. Per serving: 140 calories, 10g carbohydrates, 4g protein, 10g fat, 0mg cholesterol
  10. Parade
  11. See Nutrition Data's analysis of this recipe ›

Nutrition Facts

Calories123kcal
Protein6.44%
Fat78.01%
Carbs15.55%

Properties

Glycemic Index
37.25
Glycemic Load
0.87
Inflammation Score
-8
Nutrition Score
10.647826288057%

Flavonoids

Naringenin
0.31mg
Apigenin
4.32mg
Luteolin
0.03mg
Isorhamnetin
1.21mg
Kaempferol
9.93mg
Myricetin
0.36mg
Quercetin
2.9mg

Nutrients percent of daily need

Calories:122.54kcal
6.13%
Fat:11.11g
17.09%
Saturated Fat:1.55g
9.67%
Carbohydrates:4.98g
1.66%
Net Carbohydrates:3.17g
1.15%
Sugar:3.32g
3.69%
Cholesterol:0mg
0%
Sodium:57.8mg
2.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.06g
4.13%
Vitamin K:76.1µg
72.48%
Vitamin C:23.74mg
28.78%
Vitamin A:1338.53IU
26.77%
Manganese:0.27mg
13.46%
Vitamin E:1.98mg
13.19%
Folate:51.69µg
12.92%
Potassium:385.8mg
11.02%
Magnesium:32mg
8%
Vitamin B6:0.16mg
7.88%
Fiber:1.82g
7.26%
Calcium:64.87mg
6.49%
Iron:1.03mg
5.72%
Vitamin B2:0.09mg
5.46%
Phosphorus:53.84mg
5.38%
Vitamin B1:0.06mg
4.31%
Copper:0.09mg
4.3%
Vitamin B3:0.67mg
3.35%
Vitamin B5:0.3mg
3.04%
Zinc:0.45mg
2.98%
Selenium:1.48µg
2.11%
Source:Epicurious