One of my favorite recipes in any season, but especially the cooler months! Warm salads keep the digestive fires strong, while getting the benefits of raw ingredients. Both Pomegranate, a superfood itself, and butternut squash are packed full of vitamins and antioxidants. Add some grilled chicken for extra protein!
For the Salad:
- 1 large butternut squash, peeled and diced into 3/4-inch pieces (or 1 pound of prepared diced butternut squash cubes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces baby arugula, washed and spun dry
- 1/4 cup fresh pomegranate seeds
- 1/2 cup walnut halves, toasted
- 3/4 cup freshly grated Parmesan cheese
For the Dressing:
- 3/4 cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper