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Arugula and Date Salad with Roasted Butternut Squash and Cranberries
www.theorganicdietitian.com
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
4
-8
Ingredients
1
large butternut squash
peeled, seeds removed, and cut into 2 inch pieces
1
cup
fresh or frozen and thawed cranberries
1
tablespoon
coconut oil
1/2
teaspoon
salt
black pepper to taste
8
dates
pitted and diced
1/2
cup
pumpkin seeds
8
ounces
Arugula
Dressing
1/2
cup
fresh or frozen and thawed cranberries
2
tablespoons
red wind vinegar
2
tablespoons
olive oil
1/2
tablespoon
Dijon mustard
1/2
tablespoon
raw honey
pinch
salt
2
tablespoons
water
Instructions
Preheat the oven to 425 degrees.
Toss the butternut squash and cranberries in oil, salt, and pepper.
Spread in an even layer on a
lined
baking sheet.
Bake until squash is soft and the cranberries have burst, about 25-35 minutes.
In a large bowl or platter add the arugula and top with dates, pumpkin seeds, and roasted squash mixture.
Make the dressing by adding all of the ingredients to a
blender
and blend until smooth.
Top the salad with the dressing.
Recipe Notes
*choose organic ingredients when possible.