Beet and Butternut Arugula Salad

Enjoy B&W’s beet and butternut squash arugula salad topped with pumpkin seeds, nuts, and a balsamic dressing. It is perfect for your holiday feast.

INGREDIENTS
Ingredients
  • 1 butternut squash
  • 2 large beets
  • 3 tablespoons olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 2 cups fresh arugula
  • ⅓ cup sweetened dried cranberries
  • ⅓ cup chopped pumpkin seeds
  • ⅓ cup walnuts
  • balsamic dressing
DIRECTIONS

Our beet and butternut squash arugula salad topped with pumpkin seeds, nuts, and a balsamic dressing is perfect for your holiday feast.

  1. Preheat oven to 450 degrees F. Lightly grease a baking sheet.
  2. Slice butternut squash crosswise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
  3. Peel and cut beets into cubes.
  4. Toss squash, beet cubes, and olive oil together with salt and pepper in a bowl until coated, and transfer to the prepared baking sheet.
  5. Roast in the preheated oven until squash is tender and starts to brown for 25 to 30 minutes.
  6. Toss squash mixture, arugula, and dried cranberries together in a serving bowl.
  7. Top with pumpkin seeds, walnuts, and dressing.
  8. Serve and enjoy!
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