Arugula and Roasted Butternut Squash Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • You'll need:
  • 4 cups of fresh baby arugula
  • 1 cup of pomegranate seeds
  • 4 cups of diced butternut squash (about 1 whole squash, peeled and diced)
  • Lemon Vinaigrette
  • olive oil
  • fresh cracked pepper
  • Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.
  • Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.
  • Serve as an appetizer or an entree by adding protein like grilled salmon or red snapper.
Instructions
  1. Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.
  2. Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.
  3. Serve as an appetizer or an entree by adding protein like grilled salmon or red snapper.
Recipe by Linda Wagner at https://lindawagner.net/blog/arugula-roasted-butternut-squash-salad/