Arugula Salad with Roasted Butternut and Pecans
Arugula Salad with Roasted Butternut and Pecans
Ingredients
- 12 cup baby arugula
- 2 cup roasted butternut squash pieces
- 1 cup toasted pecans toasted pecans chopped
- 1 cup dried cranberries
- 1 cup shaved fennel
- 1 cup low fat ricotta cheese
- 1.5 cup cinnamon balsamic vinaigrette
Cinnamon balsamic vinaigrette
- 1/2 cup balsamic vinegar
- 1/2 cup aged balsamic vinegar reduction
- 1 cup olive oil
- 1/2 tsp cinnamon
Instructions
To Roast Squash
- Preheat oven to 400ºF
- Split squash in half and scoop out any seeds
- Spray sheet tray and place squash down with the skin side up
- Roast squash in oven until fork tender, about 40 minutes
- Scoop out squash with small ice cream scoop for better presentation
Procedure for Cinnamon Balsamic Vinaigrette
- Mix ingredients in blender but slowly add olive oil to emulsify
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