Fall

ARUGULA AND BUTTERNUT SQUASH SALAD

January 13, 2015
Author Notes

Sometimes just a few ingredients matter. Keeping it simple after a long work day with this light appetizer —Afrovitalityeats

  • Serves 2
Ingredients
  • 3 cups baby arugula
  • 1 medium butternut squash
  • 1/2 cup walnuts
  • extra virgin olive oil
  • salt / freshly ground black pepper / garlic
  • red wine vinaigerette
In This Recipe
Directions
  1. Preheat oven to 350
  2. Wash, peel and dice squash into small bite size pieces
  3. Layer on a cookie sheet , drizzle with olive oil, add salt , black pepper and sage leaves then bake for ~ 20-25 minutes or until you get a nice brown color ( feel free to peak in the oven if you're not sure on your timing)
  4. Meanwhile, through some walnuts on a cookie sheet and toast in the oven for ~5 minutes until crunchy. Let cool then lightly chop walnuts
  5. Toss arugula in a bowl with vinaigrette, add squash and toss, then top with chopped walnuts
  6. Plate and serve.

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