Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425°f coat a small baking sheet with cooking spray or line it with parchment paper. in a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes. meanwhile, in a large bowl, whisk together vinaigrette ingredients. just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined. divide salad mixture among serving plates; top with pears and walnuts. yields about 1 1/3 heaping cups per serving.

Target recipe: prepare and add all the veggies, except the tomatoes, to a large bowl. lightly toss to combine. cover and refrigerate until ready to serve. to prepare the dressing, add all the ingredients to a jar with a tight fitting lid. close the lid tightly and shake well. to serve, shake well and add the dressing to the bowl, lightly toss to coat. divide salad into 4 equal portions on salad plates, lined with spinach leaves, place four tomato wedges around edges of each plate.