Hearty Arugula Salad with Maple Sherry Vinaigrette Recipe | healthyGFfamily.com

Ingredients

• 1 5oz container baby arugula (about 5 cups)
• 4-5 cups cubed butternut squash
• 1 cup cooked quinoa (more or less to taste)
• 1/3 cup chopped pecans , plus some for garnish (skip if nut free)
• 1/4 cup pumpkin seeds, plus some for garnish (more to taste)
• 1/4 -1/2 cup pomegranate seeds, plus some for garnish (see how to de-seed a pomegranate in recipe body copy above)
• 2 oz goat cheese, crumbled
• Maple Sherry Vinaigrette as desired (recipe below)
• Lemon Tahini as desired (recipe below; adds a richness and creaminess to the salad that is so delicious!)
• 1/2 cup olive oil
• 2 tablespoons sherry vinegar
• 1 1/2 - 2 tablespoons maple syrup (according to preference - start with 1 1/2 tablespoons and add more as desired)
• 1 teaspoon dijon mustard
• 1 small shallot chopped, about 1 tablespoon
• salt and pepper to taste
• 1/4 cup tahini
• 1/4 cup cold water
• 2-3 teaspoons lemon juice (start with 2 and add more as desired)
• 1/8 teaspoon salt