Roasted Butternut, Pomegranate and Arugula Salad

 

14 ingredients · 25 minutes · 6 servings  

Roasted Butternut, Pomegranate and Arugula Salad

INGREDIENTS:

12 ozs Butternut Squash

(peeled, cut into 1/2 inch cubes)

1 tbsp Coconut Oil (melted)

1/2 tsp Onion Powder (divided)

1 tbsp Extra Virgin Olive Oil

1/2 cup Shallot (diced)

10 ozs Cauliflower Rice

1/4 tsp Cinnamon

6 ozs Arugula

5 ozs Pomegranate Seeds

1/3 cup Dried Unsweetened Cranberries

2 tbsps Extra Virgin Olive Oil (dressing)

1 tbsp Balsamic Vinegar (dressing)

1 tbsp Chives (minced for dressing)

1/2 tsp Sea Salt (dressing)

1 tsp Lemon Zest (dressing)  

DIRECTIONS:

1. Pre-heat oven to 425 degrees. Line a small baking sheet with parchment paper. Toss butternut squash with coconut oil and ¼ teaspoon onion powder and place on a baking sheet. Roast for 20 to 25 minutes until the squash is tender with golden brown edges. Set aside.

2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the shallots in the skillet for 3 minutes until fragrant.

3. Add the riced cauliflower and cinnamon to the skillet and toss until combined with the shallots. Cook for 3 more minutes until the cauliflower is tender.

4. Using tongs, toss the arugula with the vegetables in the skillet. Add the vinaigrette to the skillet and continuously toss the arugula with the tongs for several minutes until it is wilted and tender.

5. Remove the skillet from the heat and gently mix in the pomegranate, cranberries, and roasted butternut squash. Taste and add additional salt if desired.

6. Serve warm or place in the refrigerator for a few hours and serve cold.