Harvest Butternut Squash Salad
Ok so I wouldn't call this salad one of the quickest and cheapest salads but every once and a while, I like to make something for myself. The ingredients are in season this time of year and I just love the idea of a hearty salad in the fall. I tossed some pieces of cut up bread with olive oil and stuck them in oven to make my own croutons. I just think they taste better but you can use store bought if you don't want to do that extra step. There is something about homemade croutons, bread crumbs, and chicken stock that just changes the game. It's super easy and cheap to make so I try to have them on hand when I can.
1 small butternut squash, peeled and chopped
1/2 tablespoon olive oil
1 tablespoon pure maple syrup
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
freshly ground black pepper
10 Cups Baby Arugula
1 bunch fresh mint rough chopped
1/4 cup fresh pomegranate seeds
1/2 cup Roasted Pecans
1 cup croutons
3/4 cup goatcheese
Maple balsamic Dressing:
1 tablespoon brown grainy mustard
1/2 cup Grade A Maple Syrup
1 Glove Garlic Finely chopped
1/4 cup Balsamic Vinegar
1/2 cup canola oil
Salt and pepper, to taste
Preheat the oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with olive oil, maple syrup, salt and pepper. Toss. Roast the squash about 20-25 mins or until tender turning once. Remove from the oven.
While the butternut squash is roasting, make the dressing. Combine garlic, mustards, syrup, vinegar, salt and pepper in a medium bowl. Whisk in the canola oil. You will have extra. You can store the leftover dressing in the refrigerator for about two weeks. Place the arugula in a large salad bowl and add the butternut squash, pomegranates , pecans, croutons, goat cheese and mint. Drizzle 1/4 cup of dressing or less to taste over the salad. Toss and serve immediately.