Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 medium carrots, cut into 1 inch circles
- 2 tablespoons olive oil
- 1 pacakge arugula (for leafy green of your choice)
- 2 tablespoons goat cheese
- 1 honeycrisp apple, thinly sliced
- 1/2 cup raw walnuts
- seeds from 1 pomegranate
Kat’s Simple Dijon + Shallot Dressing
- 1/3 cup olive oil
- 1/4 apple cider vinegar
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 heaping teaspoon Dijon mustard
- pinch of each salt and pepper
Instructions
- Preheat your oven to 425F. Arrange the cut butternut squash and carrots on a baking sheet tray. Drizzle with olive oil and sprinkle with a large pinch of salt and pepper. Toss to coat. Place in your oven and roast for 12-15 minutes or until tender and slightly browned. Remove from the oven to let cool.
- Mix all the salad ingredients together in a glass jar with a lid. Shake to combine and set aside until needed or pour into a small dish with a spoon for individual serving.
- To arrange your salad- either for family style in one large bowl or on indivdual plates or bowls, start with the arugula or leafy greens of your choosing. Spread out in an even layer.
- I like to add the ingredients in little piles. Start with the cooled butternut squash and carrots – if you have the seperated arrange them on opposite sides of the dish since they are the same color. Place the walnuts, goat cheese and pomegrante seeds in piles around. Lastly, add in the apple slices in groups of 3 or 5 randomly around the plate.
- Serve with the dressing on the side so guests (or you) can add how ever much you like. Enjoy.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: oven
- Cuisine: salad