Sign In
(0)
Sign Up & Save 15% ›
1¢ Shipping on 12+ Bottles*
Sign In    |    (0)
Kitchen & Vine - Logo
  • How it works
  • Join
  • Wines
  • Recipes
  • Gifts

Fall Arugula Salad Image

Fall Arugula Salad

Fall Arugula Salad

Print Recipe

Ingredients:

10 oz of arugula or similar leafy green
2 cups of butternut squash, peeled and diced into 3/4" cubes
2 tbsp of pepitas (shelled pumpkin seeds)
1 tbsp extra virgin olive oil
Salt & pepper to taste
Crème de Ricotta or goat cheese

For the Dressing

¼ cup of extra virgin olive oil
2 tbsp balsamic vinegar
¾ tbsp. Dijon mustard
2 tbsp of dark maple syrup
Salt & pepper to taste

Instructions:

Pre-heat oven to 400°. Prepare a rimmed baking sheet with non-stick cooking spray. In a large bowl, add butternut squash, 1 tbsp of olive oil and season generously with salt and pepper. Toss to coat and spread on baking sheet in a single layer. Bake for 25-30 minutes, until squash is fork-tender. Remove from oven and let cool.

While squash is cooling, add ¼ cup of olive oil, balsamic vinegar, Dijon mustard and maple syrup to small bowl. Whisk to combine, making sure all ingredients are fully incorporated and dressing becomes slightly creamy. Season to taste with salt & pepper.

In large bowl, add arugula, cooled butternut squash and drizzle with dressing. Sprinkle pepitas and crumbled cheese; serve immediately.

Pair With


2015
Cosentino Winery
Semillon
Napa Valley
$24.00
2015
Girard Winery
Chardonnay
Russian River Valley
$30.00
More Info
My Account
Shipping
Policies
Contact Us
Blog
Connect with us
T: 877.499.4637
E: info@kitchenandvine.com
Payment Methods
       
Your transaction is safe and secure
Email Newsletter
Sign up and save 15%*

Good Things

...come to those who sign up for our emails.

—
Including delicious recipes, wine info & entertaining ideas,
plus a coupon code for 15% off your first order.
Sign Up & Save 15%*