Description
Celebrate the essence of autumn with this vibrant, nutrient-dense salad. This wholesome dish features tender roasted butternut squash, crisp apples, refreshing pomegranate arils, and creamy avocado over a bed of peppery arugula. Topped with tangy goat cheese and savory thin-sliced turkey breast, it is perfectly balanced by a sweet and zesty homemade maple apple cider vinaigrette. It is a grain-free, colorful, and deeply satisfying meal that feels like a warm embrace, perfect for mindful dining during the crisp fall season.
Ingredients
2 cups cubed butternut squash
1 tablespoon olive oil
4 cups baby arugula
1 crisp apple, thinly sliced
1/2 cup pomegranate arils
1/2 avocado, sliced
1/4 cup goat cheese crumbles
1/2 cup thinly sliced turkey breast (deli-style)
1/4 cup candied pecans
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 teaspoon minced garlic
1/4 cup olive oil
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
Roast squash for 20-25 minutes until tender and slightly browned; set aside to cool.
In a small jar or bowl, whisk together apple cider vinegar, maple syrup, minced garlic, and 1/4 cup olive oil to create the vinaigrette.
In a large serving bowl, arrange the baby arugula as the base.
Top the arugula with roasted squash, apple slices, pomegranate arils, avocado, goat cheese, turkey, and candied pecans.
Drizzle the prepared vinaigrette over the salad just before serving.
Notes
You can roast the butternut squash in advance to save time. For a vegetarian version, simply omit the turkey. Store dressing separately in the refrigerator for up to one week.
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg