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Tenders Squash Salad

Tenders Squash Salad Recipe

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Prep/Cook Time: 45 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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8 pieces
   Alternate Perdue Products:
4 cups cubed butternut squash
1 cup diced white onion
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 lemon, juiced and zested
1/2 teaspoon cracked black pepper
5 ounces fresh arugula (about 8 cups)


  1. Preheat oven to 400 degrees.
  2. In a bowl, toss together squash, onion, 1 tablespoon olive oil, cumin and turmeric. Spread mixture evenly on a large baking sheet and roast 35-40 minutes. Stir occasionally until slightly golden brown and almost tender. Remove from heat and place in a bowl.
  3. Add remaining 2 tablespoons of olive oil, lemon juice, lemon zest and cracked black pepper to roasted squash and toss well; adjust seasoning with salt and pepper.
  4. Divide arugula among 4 plates, approximately 2 cups per plate. To serve, top each plate with 3 chicken tenders and 3/4 cup lemon-squash mixture.

  • Serving Size 310g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 330

  • Total Fat 17g (26%)

  • Saturated Fat 3g (15%)

  • Trans Fat 0g

  • Cholesterol 30mg (10%)

  • Sodium 410mg (17%)

  • Total Carbohydrate 36g (12%)

  • Dietary Fiber 4g

  • Sugars 7g

  • Protein 13g

  • Vitamin A 310%

  • Vitamin C 70%

  • Calcium 15%

  • Iron 15%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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