Baby arugula and butternut squash salad

Baby arugula and butternut squash salad
Serves 2
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Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Ingredients
  1. Salad
  2. 2 cups butternut squash, peeled, deseeded and cubed into bite sized pieces
  3. 1 tablespoon extra virgin olive oil
  4. kosher salt and pepper
  5. 1/2 cup maple roasted walnuts
  6. 1 to 2 teaspoons maple syrup
  7. 4 cups baby arugula
  8. 1 medium apple, cored and cubed
  9. 1/3 cup dried cranberries
  10. Maple Vinaigrette
  11. 1/4 cup apple cider vinegar
  12. 1 teaspoon shallot, finely minced
  13. 1 teaspoon Dijon mustard
  14. 2 teaspoons pure maple syrup
  15. salt and pepper, to taste
  16. 1/4 cup extra virgin olive oil
Instructions
  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment.
  2. Spread the cubes of butternut squash onto the baking sheet. Drizzle with some olive oil and a pinch or two of kosher salt and black pepper. Toss the cubes with your hands to get them all coated. Bake for about 45 minutes or until softened. I like to bake them until they just begin to get a tiny bit of a char on the tops.
  3. Remove the squash from the oven and set aside to cool. Reduce the oven temperature to 350 degrees.
  4. Line a small baking sheet with parchment. Place the walnuts on the baking sheet and toss with just a drizzle of maple syrup and a small pinch of kosher salt. Bake for 5 minutes.
  5. Remove the walnuts and set aside to cool.In a small bowl, whisk the ingredients for the vinaigrette. Set aside.
  6. Compose the salads on two large dinner plates. Begin with the baby arugula, then top with some cubes of the butternut squash, apple, cranberries and the walnuts. Top each salad off with some dressing.
Adapted from Healthy Seasonal Recipes
Tatjana Popovic | International Health Coach https://www.totallywellness.com/

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