Arugula Salad With Roasted Butternut Squash And Apples
Arugula Salad With Roasted Butternut Squash And Apples
This recipe is the quintessential fall salad, combining seasonal ingredients like squash, apples, and pomegranate seeds to create a flavorful and healthy dish.
Servings
2
servings
Ingredients
- 1 butternut squash, peeled, seeded, and diced medium
- 1 apple
- 2 radishes, sliced thin
- 1/2 cup pomegranate seeds
- 2 cup arugula
- juice of 1 lime
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
Directions
- Preheat the oven to 375 degrees.
- Toss 1 cup of the butternut squash, reserve the rest of the squash for another use with a little olive oil and salt and pepper, and place it on a baking sheet lined with parchment paper and bake in the oven until golden brown or 20-25 minutes. Remove and allow to cool. While the squash is roasting, place half of the pomegranate seeds, lime juice, and honey in a blender and blend well. Pour the mixture through a mesh strainer and into a small mixing bowl. Whisk in the extra-virgin olive oil and season with a little salt and pepper and set aside.
- Core the apple, quarter it, and slice it thin. Place all of the ingredients into a mixing bowl, toss, season with a little salt and pepper, and serve.