Ingredients
- ●2 cups cubed butternut squash
- ●5 tablespoons extra virgin olive oil, divided
- ●3/4 teaspoon salt, divided
- ●2 tablespoons balsamic vinegar
- ●1/2 teaspoon Dijon mustard
- ●Pinch of ground black pepper
- ●4 cups baby arugula
- ●1 cup halved and sliced Fuyu persimmons
- ●1/2 cup dried cranberries
- ●3 tablespoons pepitas
Make It
Step 1
Place squash, 2 tablespoons oil and ½ teaspoon salt in large bowl; toss to combine. Spread on parchment paper-lined baking sheet.
Step 2
Bake at 400° F for 15 to 20 minutes or until tender.
Step 3
Whisk vinegar, mustard, remaining ¼ teaspoon salt and pepper in a small bowl. While whisking constantly, slowly add remaining 3 tablespoons oil in a steady stream until emulsified.
Step 4
Combine arugula, squash, persimmons, cranberries, pepitas and dressing in a large bowl. Toss well to combine. Serve immediately.
Serving Information
This recipe makes 5 servings, about 1 cup per serving.
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