Fall Harvest Salad
Prep Time: 45 minutes
Yields: 8 servings
8 cups Arugula, roughly chopped
1 pound butternut squash, peeled and cubed (can be purchased ready to cook at most stores)
1 pomegranate, seeded (can be purchased seeded at most stores)
1 cup roasted pecans, roughly chopped
1 red onion, finely chopped
2 tablespoons olive oil
1/4 cup olive oil
3 tablespoon apple cider vinegar
juice of one lemon
salt and pepper.
1. Preheat oven to 400 degrees.
2. Place butter nut squash on sheet and add 2 tablespoons olive oil and roast for 20 minutes, turning once midway.
3. Wisk all dressing ingredients in a bowl.
4. Place arugula in a salad bowl, add roasted butternut squash, red onion, and the pomogranates. Spoon dressing over the salad to moisten and toss well. Sprinkle with pecans then serve.