Butternut Squash & Arugula Salad with ACV Dressing
12
40
497
Ingredients
Minutes
Calories
Prep
Cook
Servings
20 min
20 min
4
Health Highlights
This delicious salad is high in fiber & vitamin A, contains the bitter green arugula, and the dressing has apple cider vinegar to support digestive health!
Ingredients
1 small squash
Butternut squash
(Cubed and Cooked)
2 tbsp
Olive Oil, Extra Virgin
(For cooking the squash)
6 cup
Arugula
1/4 cup
Sunflower seeds
(Raw)
1 medium
Apple
(Cut into bite sized pieces)
1/4 cup, crumbled
Goat feta cheese
(Optional)
1/4 cup
Apple cider vinegar
(For dressing)
1/2 cup
Olive Oil, Extra Virgin
(For dressing)
4 clove(s)
Garlic
(For dressing, minced)
1 tbsp
Dijon mustard
(For dressing)
1 pinch
Sea Salt
(For dressing, to taste)
1 dash
Black pepper
(For dressing, to taste)
Instructions
Preheat the oven to 400 degrees F.
Cut the butternut squash into cubes. Toss with 2 tbsp olive oil and a dash of salt and pepper. Add to baking sheet and cook for 20 minutes
While the squash is cooking add the arugula, sunflower seeds, and apple to a salad bowl. Set aside.
Prepare your dressing by combining apple cider vinegar, olive oil, garlic, Dijon mustard, salt, and pepper to a sealable jar or container. Shake to combine, set aside.
Once the butternut squash has cooled for 5 minutes, add it to your salad bowl, top with feta cheese (optional) and salad dressing and toss.
Serve and enjoy!
You can keep some of the ingredients separate and serve the next day! Yum!
