Squash and Arugula Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 79.6
  • Total Fat: 6.0 g
  • Cholesterol: 3.2 mg
  • Sodium: 492.1 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Squash and Arugula Salad calories by ingredient
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Number of Servings: 6


    1 clove garlic
    1/4 cup freshly squeezed lemon juice
    Freshly ground pepper
    2 tbsp olive oil
    2 medium to small squash (one each yellow and zucchini)
    4+ cups baby arugula
    1/2 cup Italian parsley
    2 tbsp chives (cut to about 1/4 inch sections)
    2 tbsp capers (drained)
    1/4 cup grated fresh parmesan


This is an incredible, zesty salad. It makes at least 8 cups worth, but I am listing it as only making 6 servings, ~1.5 cups each.

1. Press or finely chop the garlic into a paste. Put it in a small bowl with the lemon juice and a pinch of salt. Let it sit for a few minutes. Then wisk in the olive oil.

2. Thinly slice the squash, put them in a medium sized bowl and pour about 1/2 of the olive oil mixture on it.

3. Put the arugula, parsley and chives in a large serving bowl. Add salt and pepper to taste. Pour the remainder of the olive oil mixture on top and toss to coat leaves evenly.

4. Take half of the squash, half of the parmesan and 1 tbsp of the capers and mix them into the arugula. Top the salad with the remaining squash, parmesan and capers.

Number of Servings: 6

Recipe submitted by SparkPeople user ANTONYAGJ.

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