Butternut Apple Arugula Salad
Ingredients
The salad
-
1
pound
diced butternut squash
-
1
tablespoon
extra virgin olive oil
-
½
teaspoon
smoked paprika
-
a pinch
salt
-
a pinch
pepper
-
1
apple
-
7
ounces
arugula
-
½
cup
dried cranberries
-
⅓
cup
toasted walnuts
-
½
cup
crumbled goat cheese
The dressing
-
1
small
shallot, finely chopped
-
2
cloves
garlic, minced
-
¼
cup
balsamic vinegar
-
1
tablespoon
fresh lemon juice
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
maple syrup or agave nectar
-
a pinch
salt
-
a pinch
pepper
Instructions
- Preheat the oven to 375°F.
- Toss the diced butternut squash with olive oil, smoked paprika, salt, and pepper, then spread on a baking sheet.
- Bake for 15 to 20 minutes until fork tender.
- While the squash is baking, prepare the apple by peeling and slicing it, and wash the arugula.
- Combine all dressing ingredients in a jar and shake or whisk together in a bowl.
- Assemble the salad by placing arugula on a serving platter and topping with roasted butternut, apple slices, cranberries, walnuts, and goat cheese.
- Serve with the dressing.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
11g
Total carbohydrates
21g
Total protein
4g
Sodium
64mg
Cholesterol
6mg
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