Hearty Arugula Salad with Maple Sherry Vinaigrette Recipe

Name: Hearty Arugula Salad with Maple Sherry Vinaigrette Recipe
Total time: 50 min
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; pepper; 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

www.healthygffamily.com

Easy & flavorful Hearty Arugula Salad with Maple Sherry Vinaigrette and roasted butternut squash—perfect for fall!

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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
pepper
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