Roasted Butternut Squash and Arugula Salad
Ingredients
- 3 cups cubed butternut squash (approx 1.5 cm cubes)
- 2 tbsp oil for roasting squash
- 3 cups arugula
- 1/3 cup pomegranate seeds
- 1/4 cup pine nuts (toasted mine)
Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp agave
- 1 small garlic clove
- 1 tsp salt
- 1/4 tsp pepper
- 1.5 tsp dijon mustard
Preparation
Blend the dressing ingredients until creamy and smooth.
Place butternut squash cubes on a baking tray and drizzle with the olive oil.
Season generously with salt.
Bake at 400 degrees F for approximately 15 to 20 minutes, flipping halfway, until tender and lightly browned.
Let cool somewhat.
Arrange arugula in a serving dish.
Arrange the remaining salad ingredients on top.
Place dressing in the middle.
