Arugula Salad Recipe
Baby Arugula, roasted beets, roast butternut squash, golden raisins, crumbled goat cheese, candied pecans.
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Ingredients
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Salad Base
Roasted Vegetables
Salad Additions
Dressing
Method
Roasting Vegetables
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and cut into cubes.
- 2
Prepare the Butternut Squash
While the beets are roasting, peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Assembling the Salad
- 3
Combine Salad Ingredients
In a large salad bowl, add the baby arugula. Once the roasted beets and butternut squash have cooled, add them to the arugula, along with the golden raisins and candied pecans.
- 4
Add Goat Cheese
Crumble the goat cheese over the top of the salad.
Making the Dressing
- 5
Mix the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Serving the Salad
- 6
Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to combine all the ingredients.
- 7
Serve
Plate the salad and serve immediately. Enjoy your delicious arugula salad!