Whole Roasted Squab

On Bed Of Arugula

Looking for a simple, show-stopping meal? This whole roasted squab is easy to prepare and tastes great with herbaceous and spicy arugula.

Active Time: 35 MIN
Total Time: 2 HR
Serves: 4



  • 4 King Cal Whole Squab



  • ¼ cup lightly packed cilantro leaves
  • ¼ cup lightly packed mint leaves
  • 1 tsp ground cumin
  • 1 tsp. Ground coriander
  • 1 tsp. Paprika
  • 1 tsp. Finely grated orange zest
  • 1 cup extra virgin olive oil (reserve ½ cup for baby arugula)
  • Kosher salt



  • 4 heirloom carrots
  • 6 c. baby arugula
  • 1 watermelon radish

How to Make It

Step 1

In a food processor, combine all of the marinade ingredients except the kosher salt and puree until smooth. Scrape the marinade into a large baking dish. Season the squab with kosher salt and add to the marinade, turning to coat. Cover and refrigerate for 1 hour. Let the squab stand at room temperature for 30 minutes before roasting.

Step 2

Preheat the oven to 375 F degrees.

Place squab breast side up in a shallow ovenproof dish.

Roast squab in the oven uncovered for 20-30 minutes or until squab is done. (best served medium rare)

Step 3

Wash and shave carrots.

Wash and slice radishes.

Wash arugula and pat dry. Toss arugula in extra virgin olive oil and sprinkle with kosher salt.

To plate: Arrange arugula on plate, sprinkle shaved carrots and radishes over arugula, and place Squab on top.

Serve & enjoy.

Ready to try squab for yourself?