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.
- Yield: serves 4
Ingredients
Scale
- 2 1/2 cups cubed butternut squash
- 1 tsp. extra virgin olive oil
- 8 cups arugula
- 1 pomegranate, seeded
- 1/3 cup pine nuts
- 1/4 cup pomegranate vinegar
- 1/2 tsp. maple syrup
- 1 small garlic clove, minced
- 3/4 cup extra virgin olive oil
Instructions
- 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.
- Heat a skillet over medium heat. Add the pine nuts and tossing often, toast until golden brown and fragrant, about 3-4 minutes.
- Toss together the arugula, pomegranate seeds, roasted butternut squash and pine nuts.
- Whisk together the pomegranate vinegar, maple syrup, garlic clove and pinch salt/pepper. Slowly whisk in the olive oil until an emulsion forms.
- 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.
Find it online: https://www.theleangreenbean.com/butternut-and-arugula-salad/
