Arugula, Apple & Roasted Squash Salad

You can serve this salad as a starter at a dinner party, a light main course on any weeknight, or even bring it to work for lunch. In any case, it’s a colorful mix of vegetables that will satisfy all winter.

Time to read: 3 mins | Time to make: 35 minutes | Yields: 2-4 servings

Ingredients

• 1/4 butternut squash (2 cups), halved lengthwise, seeded, and cut into squares

• Salt and Black Pepper to taste

• 1 tablespoon extra-virgin olive oil

• 4 cups arugula

• 1/4 cup pecans or walnuts

• 1/4 cup cranberries

• 1 apple, cut into squares

• 1/3 cup thinly sliced scallions (optional)

Dressing:

• 1/4 cup apple cider vinegar

• 1 teaspoon Dijon mustard

• 3 large garlic cloves, grated

• 2 teaspoons of maple syrup

• 4 tablespoons

  extra-virgin olive oil

• Salt and Pepper

Method

1. Preheat oven to 425°F (220°C). Place squash on the baking sheet, season with oil, salt, and pepper. Roast for 35-40 minutes, occasionally tossing, until tender and golden brown.

2. To toast pecans, heat the oven to 350 degrees. Spread nuts on a baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool them and roughly chop.

3. Meanwhile, whisk together vinegar, mustard, maple syrup, salt, and garlic in a small bowl. Whisk in oil.

4. In a large bowl, combine arugula, squash, apple, cranberries, pecans, and scallions. Toss in dressing; taste and adjust seasoning as necessary.

   Enjoy :)

Nutrition facts, per 1 serving:

Energy: 500kcal | Carbs: 49 g | Protein: 7 g | Fat: 35 g