Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, chopped
- 1 tsp salt
- 1/4 tsp white pepper
Salad Base
- 2 small Honeycrisp apples, medium dice
- 1/2 cup pomegranate seeds
- 1/2 cup pecan, chopped
- 1/4 cup pumpkin seeds, roasted
- 1 small red onion, small dice
Salad Dressing
- 1/8 cup apple cider vinegar
- 1/4 cup olive oil
- 1 small shallot, finely minced
- 5 large sage leaves, chopped
- 4 stem thyme, fresh
- 1 Tbsp brown or whole grain mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/2 bag arugula
Servings: servings
Units:
Instructions
- Preheat oven to 500 degrees.
- Toss all roasted butternut squash ingredients together and bake on a parchment lined sheet pan at 500 degrees for 20 minutes.
- Rotate and continue baking for 20 more minutes or until squash turns dark golden brown and begins to caramelize. Cool completely before gently removing from parchment paper.
- Whisk salad dressing ingredients together.
- Gently toss salad dressing, base, and roasted butternut squash ingredients together in a medium - large bowl.
Share this Recipe