Top down shot of a green arugula salad with butternut squash on a white table top
Recipe

Roasted Butternut Squash over Arugula with Pomegranate Seeds

Shannon Stevens | LAc, CFMP, MSOM

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
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