An Easy Winter Salad You'll Love
We're always looking for yummy salads that help us get our daily quota of greens but still hit the spot. So for lunches this week, we're whipping up a pomegranate, butternut squash salad that will knock your socks off!
Ingredients
1 medium butternut squash, cubed (Costco and Trader Joe's both sell pre-cut!)
1 tablespoon olive oil (for squash)
1 bag arugula
1 fresh pomegranate, or 1 cup pomegranate arils
1/4 c slivered almonds
Easy homemade balsamic dressing:
2 tbsp. olive oil
2 tbsp. balsamic vinegar
One small squirt of Dijon mustard
Salt and pepper to taste
Directions
- Pre-heat oven to 400 degrees F.
- Spread cubed butternut squash on a baking sheet. Toss in 1 tbs. olive oil and season with salt and pepper.
- Bake squash for 25 - 30 minutes until tender and golden brown.
- Let squash cool, approximately 30 minutes.
- While squash is cooling, in a small bowl, whisk together ingredients for the balsamic dressing (olive oil, balsamic, Dijon mustard, salt and pepper).
- In a large bowl, combine arugula, squash, pomegranate arils and balsamic dressing.
- Top with salt and pepper and slivered almonds and enjoy!
Serving size: 4
Macros: P0, F10, C15