1 Small butternut squash, peeled, seeded and cubed, 2 tablespoons Extra-virgin olive oil, 1/2 teaspoon Ground cinnamon, 1/2 teaspoon Ground cumin, 8 cups Loose-packed arugula (or other salad greens), 2 ounces Crumbled goat cheese, 1/4 cup Dried cranberries, 1/4 cup Toasted pistachios, to taste Salt and pepper, 1/4 cup Raw apple cider vinegar, 2 tablespoons Fresh lemon juice, 2-3 tablespoons Raw honey, 1 tablespoon Dijon mustard, 1/2 cup Extra-virgin olive oil, 1/4 teaspoon Ground cinnamon, 1/2 teaspoon Sea Salt, 1/4 teaspoon Black pepper
Preparation Preheat oven to 425F. Line a large baking sheet with parchment paper. Place the cubed butternut squash on the sheet pan. Drizzle with olive oil, and toss with cinnamon, cumin, salt and pepper until evenly coated. Spread out evenly on the sheet pan and roast for 35 minutes or until fork-tender and browned around the edges. Make the Apple Cider Vinaigrette by placing the ingredients in a small bowl in the order listed and whisk olive oil in slowly until well combined. Season with cinnamon, salt and pepper. Set aside. Remove the butternut squash from the oven and allow to cool. Assemble the salad in a large bowl or on individual plates by layering the arugula, roasted squash, goat cheese, dried cranberries and pistachios. Drizzle with desired amount of dressing and serve immediately. Leftover dressing and squash can be stored separately in airtight containers in the refrigerator for up to 5 to 7 days.
Appetizers and Sides, Entrees
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