Fall Harvest Salad 

 

Prep Time: 45 minutes
Yields: 8 servings

Ingredients
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 

​

Dressing:

1/4 cup olive oil

3 tablespoon apple cider vinegar

juice of one lemon

salt and pepper.

Directions
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.

​