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Arugula Salad with Roasted Butternut and Pecans

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Print Recipe
Course Salad, Salad Dressing
Servings 12 servings

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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