White Balsamic Butternut Salad
 
Prep time
Cook time
Total time
 
Arugula, roasted butternut squash, pomegranate seeds with creamy goat cheese & roasted almonds. All tossed together with a white balsamic vinaigrette. -- From SouthernFATTY.com.
Serves: 6-8 salads
Ingredients
  • 5 ounces baby arugula lettuce
  • ½ butternut squash
  • 1 cup pomegranate seeds (1-2 pomegranates)
  • ¼ cup almonds, sliced
  • goat cheese, crumbled, to taste
  • salt and pepper, to taste
White or Golden Balsamic Vinaigrette
  • ½ cup olive oil (good quality)
  • ⅓ cup white or golden balsamic vinegar
  • 1 tablespoon sugar, white granulated
  • ½ tablespoon lemon juice, fresh
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pizza seasoning (dried, I prefer Papa John's green packet)
  • ¼ teaspoon black pepper
  • 1 clove garlic, crushed
Instructions
  1. Pre-heat oven to 400 F.
  2. Peel butternut squash thoroughly down to orange flesh.
  3. Slice into thin pieces, about ¼" thickness.
  4. Toss pieces in about a tablespoon of olive oil. Salt and pepper to taste.
  5. Place in a single layer on a paper or mat lined baking sheet.
  6. Bake until lightly golden, about 10-15 minutes.
  7. Remove to cool completely.
  8. While cooling, wash and dry arugula and set aside.
  9. Combine all vinaigrette ingredients in a container or jar. Seal well and shake vigorously.
  10. Remove garlic clove after mixing.
  11. When butternut has cooled completely to room temperature, toss arugula in dressing (to taste).
  12. Place servings of lettuce and top with pomegranate, goat cheese, almonds and butternut.
  13. Finish with salt and pepper, to taste.
  14. Enjoy!
  15. More recipes on SouthernFATTY.com
Notes
2015 - SouthernFATTY.com //
Vinaigrette recipe roughly based and modified from Gimme Some Oven
Nutrition Information
Serving size: 1 salad
Recipe by Southern FATTY at https://www.southernfatty.com/white-balsamic-butternut-salad/