The unlimited-vegetable rule of the Day-Off Diet means you can load up on this salad in addition to your choice of protein. Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.
1 medium butternut squash, peeled, seeded, and cut into 1/2- to 3/4-inch pieces (about 5 cups) 4-5 branches fresh thyme 4 cloves garlic, crushed 1 1/2 tsp ground coriander 3 tbsp extra-virgin olive oil, plus more for the dressing 3 strips lemon zest 1 tbsp kosher salt 4 cups loosely packed arugula juice of 1/2 lemon salt freshly ground pepper
1. Preheat the oven to 425 degrees.
2. Place a baking sheet lined with aluminum foil in the oven to preheat. In a large bowl combine the butternut squash, thyme, garlic, coriander, olive oil, lemon zest, and salt; mix thoroughly. Spread into a single layer on the preheated baking sheet, being sure not to overcrowd the sheet. Roast until the squash is tender and browned around the edges, 25 to 30 minutes. Remove from the oven and cool slightly on the baking sheet.
3. Divide the warm squash evenly among 4 plates. Dress the arugula with the lemon juice, 2 to 3 tablespoons olive oil, salt, and pepper to taste and place a pile on top of the squash.