Butternut and Arugula Salad

This Butternut Squash Salad is full of flavor and is also an easy way to increase your daily fiber intake thanks to the vegetables and beans.




  1. Preheat oven to 400 degrees F. Toss cubed butternut squash with 1 tsp. olive oil and pinch of salt/pepper. Roast butternut squash for 40 minutes until soft and golden. Set aside.
  2. Heat a skillet over medium heat. Add the pine nuts and tossing often, toast until golden brown and fragrant, about 3-4 minutes.
  3. Toss together the arugula, pomegranate seeds, roasted butternut squash and pine nuts.
  4. Whisk together the pomegranate vinegar, maple syrup, garlic clove and pinch salt/pepper. Slowly whisk in the olive oil until an emulsion forms.
  5. To serve, divide salad into 4 bowls. Drizzle 1/3 cup of dressing and toss well. Use remaining dressing or save for later. Will keep for up to 1 week in the fridge.