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Roasted Butternut Squash, Arugula, and Pomegranate Salad

Roasted butternut squash on top of arugula on a white plate. Garnished with chopped walnuts and red pomegranate kernels. side view.
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EatSimpleFood.com

This recipe has diced butternut squash roasted with maple syrup for a touch of sweetness, served over arugula salad, and garnished with walnuts and fresh pomegranate kernels.

Ingredients

Ingredient List Salad:

  • 8 ounces arugula
  • 1 small (~ 1 1/2 lb) butternut squash, peeled & 1" diced
  • 1/4 cup maple syrup
  • 2 Tbsp olive oil
  • 1/2 cup pomegranate kernels (seeds)
  • 1/2 cup walnuts, chopped
  • 1/4 tsp salt
  • pinch black pepper

Ingredient List Dressing:

  • 3/4 cup apple juice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp shallots
  • 2 tsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • pinch black pepper

Instructions

Make the salad dressing: 

  • In a small pan add shallots, apple juice, and apple cider vinegar.  Bring to a boil, reduce heat, and simmer uncovered ~ 5 minutes or until reduced by half.  Remove from heat and whisk in mustard, olive oil, salt, and pepper.  Taste and add salt/pepper as desired.

For The Squash Salad:

  • Preheat oven to 425F.  Line a baking sheet with foil or parchment for easy clean up.
  • Peel and dice the squash into 1" chunks.  Place in large bowl and toss with olive oil, salt, and pepper.
  • Roast uncovered on a lined baking sheet for 15 minutes.
  • Take out of the oven and drizzle maple syrup on squash and stir.  Bake uncovered for an additional 10 minutes or until squash is tender. Let cool ~ 5 minutes.
  • Add arugula, squash, pomegranate kernels and walnuts to a bowl.  Toss with dressing.  Happy eating!  Beckie

Notes

  • Save your seeds for later!  Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.

Find it online: https://eatsimplefood.com/roasted-butternut-squash-arugula-salad/