Autumn Butternut Squash and Arugula Salad | AdventHealth Whole Health Institute

Autumn Butternut Squash and Arugula Salad | AdventHealth Whole Health Institute

www.adventhealth.com

This delicious salad perfectly displays the colors and flavors of fall. It’s balanced enough to be its own meal or could be shared as a colorful side dish.

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Cooking tools:

  • Oven
  • Baking sheet
  • Parchment paper
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Whisk
  • Fork
  • Serving bowl
  • Airtight container
  • Spoon
  • Peeler

Ingredients

  • 1 Small butternut squash, peeled, seeded and cubed
  • 2 tablespoons Extra-virgin olive oil
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cumin
  • 8 cups Loose-packed arugula (or other salad greens)
  • 2 ounces Crumbled goat cheese
  • 1/4 cup Dried cranberries
  • 1/4 cup Toasted pistachios
  • 1/4 cup Raw apple cider vinegar
  • 2 tablespoons Fresh lemon juice
  • 2-3 tablespoons Raw honey
  • 1 tablespoon Dijon mustard
  • 1/2 cup Extra-virgin olive oil
  • 1/4 teaspoon Ground cinnamon
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black pepper

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