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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

  1. Preheat the oven to 425 degrees.
  2. Toss the butternut squash and cranberries in oil, salt, and pepper.
  3. Spread in an even layer on a lined baking sheet.
  4. Bake until squash is soft and the cranberries have burst, about 25-35 minutes.
  5. In a large bowl or platter add the arugula and top with dates, pumpkin seeds, and roasted squash mixture.
  6. Make the dressing by adding all of the ingredients to a blender and blend until smooth.
  7. Top the salad with the dressing.

Recipe Notes

*choose organic ingredients when possible.