Fall Arugula Salad
Fall Arugula Salad
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.
