Description
This delicious salad is full of flavor, easy to make and visually appealing. Eat it as a side or serve it with protein for a main course.
Ingredients
Scale
For the Curry Vinaigrette:
- 1/4 cup olive oil, extra virgin and cold pressed
- 2 Tbsp. cider vinegar
- 2 Tbsp. Dijon mustard
- 2 Tbsp. pure maple syrup
- 1/2 – 3/4 tsp. curry powder
- 1/4 tsp. cinnamon
- 1/4 tsp. sea salt
- 6–7 twists freshly ground black pepper
For the Salad Base:
- 2–3 cups butternut squash, cubed
- 2 Tbsp. avocado oil
- sea salt, to taste
- freshly ground black pepper, to taste
- 8 cups arugula
- 1/2 cup raw cashews, lightly toasted
- 1/4 cup golden raisins
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Peel the squash, remove the seeds and cut it into bite sized cubes. Place the squash on the parchment paper, drizzle it with oil to coat the squash and season it with salt and pepper. Bake for about 20 minutes, until tender.
- While the squash bakes, make the vinaigrette.
- Lightly toast the cashews in small skillet, just until fragrant and lightly browned. Toss the nuts frequently to make sure they don’t burn. Set them aside to cool.
- Once the squash is tender but not mushy, pull it out of the oven and let it cool.
- When ready to serve the salad, you can either plate a base of the greens on individual salad plates or a platter or toss it with the ingredients in a bowl.
- Top the arugula with squash, golden raisins and the cashews and then either drizzle the dressing over the mixture or toss it together in a bowl before serving.
Notes
- Feel free to use mixed greens or spinach in place of the arugula.
- Top the salad with some crumbled goat cheese, if you like.
- To save on prep time, you can buy the squash already cubed from the grocery store.