Description
Roasted squash & arugula salad with pine nuts, dried cranberries, and apple cider vinegar dressing. Perfect for fall and winter lunches!
Ingredients
Roasted Squash Arugula Salad
- 1⁄4 cup pine nuts
- 2 small acorn squash
- 1 TBSP avocado oil
- Himalayan sea salt
- Fresh ground black pepper
- 4 cups arugula and/or kale, rinsed and dried
- ¼ cup dried cranberries
Dressing Ingredients
- 1⁄4 cup Eden Foods Apple Cider Vinegar
- 1⁄4 cup extra virgin olive oil
- 2 TBSP fresh squeezed lemon juice
- Fresh ground black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Spread pine nuts on a large rimmed baking sheet. Toast in the oven, stirring occasionally until fragrant and lightly golden brown, about 5 minutes. Set aside.
- Cut the squash in half and scrape out the seeds. Cut into quarters, leaving skin on. On a large baking sheet, toss with avocado oil and a pinch of salt and pepper. Roast until fork tender and lightly browned, about 35-45 minutes depending on size. Set aside.
- To make the dressing, combine all ingredients in a bowl and whisk with a fork to combine. Set aside.
- In a large bowl, add arugula/kale, and dressing. Toss to combine.
- To serve, divide roasted squash, skin side-down among plates. Place dressed salad on top of each quarter and drizzle with extra dressing if desired and top with toasted pine nuts and cranberries.
Notes
Recipe heavily adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Salad
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free