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Maple Roasted Butternut Squash and Arugula Winter Salad

Scale

Ingredients

Salad

Dressing

Instructions

Salad

  1. Preheat oven to 450 degrees.
  2. Toss cubed squash with 2 T of Blood Orange Olive Oil, roast on a baking sheet for 25-30 minutes. Do not over crowd and turn mid-way through.
  3. Meanwhile toast Pecans and allow them to cool.
  4. If not pre-washed then wash and dry baby Arugula and set aside in the refrigerator.
  5. Remove squash from the oven and toss with the maple syrup, return to oven and roast for another 10-15 minutes to caramelize, remove from the oven and allow to cool. Make sure that squash is dry with slightly crispy edges.

Dressing

  1. Whisk together 1 1/2 T Pomegranate Balsamic, 2 1/2 T Blood Orange Olive Oil, salt and pepper to taste.

Assemble

  1. Add baby Arugula to large serving bowl top with half of the Pecans, half of the Pomegranates, half of the Irish Dubliner cheese and half of the dressing and mix well.
  2. Add cooled squash and the rest of the ingredients and toss to incorporate.
  3. Serve immediately

Notes

Adapted From | Power Foods

Nutrition