Butternut Squash and Arugula Salad

by Courtney Rappe

Butternut Squash and Arugula Salad

Prep Time: 20 Minutes
Cook Time: 25 minutes
Yields: 6 side dish

Salad:
2 ½ pound butternut squash
1 tablespoon olive oil
1½ teaspoons Fire & Flavor Salmon Rub
½ teaspoon salt
5 ounces baby arugula
1 avocado, peeled and cut into chunks
4 Medjool dates, seeded and chopped
¼ cup roughly chopped cilantro
¼ cup crumbled feta cheese

Dressing:
1 small shallot, finely chopped
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons olive oil

FIRST  Preheat oven to 400°F. Peel squash and using a sharp knife, cut in half horizontally. Scrape out seeds and cut into 1-inch cubes. Place squash on a greased large, rimmed baking sheet. Drizzle with oil, salt, and Salmon Rub. Toss to coat and roast until edges begin to brown and squash is tender, but not mushy, about 25-30 minutes.

NEXT  While squash is roasting, combine dressing ingredients, season with salt and freshly ground black pepper and set aside.

LAST  Place arugula in a large bowl, top with warm squash, and drizzle with enough dressing to lightly coat. Gently toss and add avocado, dates, cilantro and cheese. Serve immediately.


This entry was posted in Vegetables & Sides

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