During the colder months, its always pretty hard for me to imagine going to town on a salad. I’m usually craving something warming, and spiced. This salad mixed the best of both worlds. Spicy arugula, roasted butternut squash, apple cider vinaigrette, pumpkin seeds and pomegranate will make you feel like you just dove into a huge bowl of winter heaven.
This big salad is enough for a family of 4 as a great side dish, the main event or the perfect meal prep for the week for 1 person. Multi purposed, this will become one of your go-to’s for years to come.
For the salad
1 medium butternut squash, peeled cored and diced
10 brussel sprouts, washed and cut in half
1 tsp olive oil
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp maple syrup
1 tsp cayenne
1 medium sized bowls worth of arugula
1/4 cup pumpkin seeds
1/2 pomegranate, seeded
1/2 cup chopped pecans
For the dressing
1/4 cup olive oil
1 lemon, juiced
2 tbsp apple cider vinegar
1 tsp maple syrup
salt + black pepper to taste
Preheat your oven to 375.
In a bowl, mix together butternut squash, brussel sprouts, garlic powder, maple syrup, salt, pepper, and olive oil.
Spread evenly over a sheet pan giving everything enough space to cook evenly.
Cook for 30-40 minutes stirring halfway though. While it’s cooking, prepare the rest of the salad…
In a mason jar, add all ingredients for the salad. Screw on the lid and shake what your mama gave ya… oh and the jar too. Set aside.
Grab your serving bowl, add the arugula. Top with pomegranates, pumpkin seeds, pecans, and the cooked brussels and squash. Drizzle with dressing and enjoy!
Note: if making for meal prep, make sure to add the dressing only when ready to eat.
Did you make this recipe?
Tag your photos #chefbai
Leave your secret tips or questions in the comments below! I’ll do my best to answer every comment.