Get your week off to a healthy start with this delicious & super nutritious butternut squash salad with shallot vinaigrette! This power salad packs a bunch with delicious arugula, sweet pomegranate seeds, and creamy butternut squash. It’s the perfect “get your greens in” recipe as the weather starts to warm up. Feel free to swap out the feta for goat, or another crumbly cheese to meet your flavor preference. Plus, this salad is perfect for a potluck, dinner for two, or salad for lunch! Eating your greens will never be boring with this happy little recipe!
-2 tbsp fresh lemon juice
-1/2 tbsp lemon zest
-3 tbsp minced shallots
-1 1/4 tsp dijon mustard
-1 1/4 tsp white wine vinegar
-1 small garlic clove, minced
-1/3 cup EVOO
-freshly cracked pepper
-2 cups butternut squash, cut into small cubes
-5 oz. fresh arugula
-1 cup pomegranate seeds
-1/2 cup sunflower seeds
-fresh cracked pepper
-Combine lemon juice, lemon zest, shallots, mustard, white wine vinegar, and garlic in a blender and puree until smooth.
-While still blending, slowly add the olive oil to the mixture.
-Salt and pepper to taste. Set aside.
-Preheat oven to 400 degrees.
-Wash and dry arugula.
-In a small bowl, lightly toss chopped butternut squash with EVOO and season with salt and pepper.
-Arrange coated squash on a cooking sheet and place in oven for 20-25 minutes, or until tender and lightly browned.
-Remove from oven and let cool.
-In a large bowl, combine arugula, butternut squash, pomegranate seeds, sunflower seeds and feta cheese.
-Toss salad with the shallot vinaigrette until evenly coated.
-Season with fresh cracked pepper and enjoy!