Arugula Salad with Roasted Butternut Squash and Pomegranate Vinaigrette
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🍁 Sweet & Savory Autumn Arugula Salad
I love making this salad ahead when the weather turns crisp—it’s hearty enough to stand on its own, but also shines next to your favorite mains. 🌿 Maple-roasted squash brings a cozy sweetness, cranberries and pecans add the perfect crunch, and a pomegranate vinaigrette ties it all together with a bright, tart sparkle. It’s the kind of dish that feels special enough for guests yet simple enough to enjoy any night of the week.
Arugula Salad with Roasted Butternut Squash and Pomegranate Vinaigrette
Yield: 4 servings
1 pound butternut squash, peeled, halved, and seeds reserved
1 tablespoon maple syrup
1/2 teaspoon salt
1/8 teaspoon favorite chile powder, mine is ancho
1 tablespoon favorite olive oil , mine is blood orange
8 ounces baby arugula (1/2 pound)
1 cup dried cranberries
1 cup chopped pecans, toasted
Pomegranate Vinaigrette (see recipe)
Preheat oven to 350°F. Cut squash into 2-inch-long pieces, about 1/4 inch thick. Toss squash with oil, maple syrup, chile powder, salt and pepper to taste on a rimmed baking sheet with parchment or foil. Roast squash, until golden and tender, about 30 minutes. Gently toss warm squash with arugula, cranberries, and nuts. Drizzle with pomegranate vinaigrette and serve.
Pomegranate Vinaigrette
1/4 cup Pomegranate Juice
3 Tablespoons apple cider Vinegar
1 small shallot, minced
1 Tablespoon of honey
¼ Cup of favorite olive oil , mine is blood orange
Kosher salt and freshly ground pepper, to taste
Combine Vinegar, Pomegranate Juice, Honey, and Shallot. Mix well and let sit for 10 minutes. Whisk in Olive Oil and Salt and Pepper to taste.
Equipment:
oven
rimmed baking sheet or 9x13 pan
knife
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