Ingredients

The following ingredients have 6 Servings
  • 8 ounces arugula
  • 1 small (~ 1 1/2 lb) butternut squash, peeled & 1" diced
  • 1/4 cup maple syrup
  • 2 Tbsp olive oil
  • 1/2 cup pomegranate kernels (seeds)
  • 1/2 cup walnuts (or pecans), chopped
  • 1/4 tsp salt
  • pinch black pepper
  • 3/4 cup apple juice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp shallots
  • 2 tsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • pinch black pepper

Instruction

  • Preheat oven to 425F.  Line a baking sheet with foil.
  • Peel and dice the squash into 1" chunks.  Place in large bowl and toss with maple syrup, olive oil, salt, and pepper. Roast uncovered on lined baking sheet, turning once, ~ 20-25 minutes or until squash is tender. Let cool ~ 5 minutes.
  • Make the dressing: In a small pan add shallots, apple juice, and apple cider vinegar.  Bring to a boil, reduce heat, and simmer uncovered ~ 5 minutes or until reduced by half.  Remove from heat and whisk in mustard, olive oil, salt, and pepper.  Taste and add salt/pepper as desired.
  • Add arugula, squash, pomegranate kernels and walnuts to a bowl.  Toss with dressing.  Happy eating!  Beckie