Arugula with Roasted Kabocha & Carrot Salad

The bitterness of the arugula pairs beautifully with he roasted squash and carrots in this salad

Roasted squash is so versatile. It can be eaten as a side dish or tossed into a grain salad or a green salad. This Arugula salad is perfect for fall or winter.Also delicious if you add some cooked chicken too it!

The dressing is sweet with the addition of maple syrup & instead of using a dijon mustard I prefer a grainy mustard for this salad. Squash & carrots are tossed in maple syrup, grainy mustard & a bit of oil than roasted until they are soft & starting to caramelize. Toss the cooked vegetables with the arugula and a handful of roasted salted pumpkin seeds.

Here is the recipe

Ingredients

1 Kabocha Winter Squash, peeled & cut into chunks

3 carrots, cut into chunks

1 tbsp oil

1 tbsp maple syrup

1 tbsp grainy mustard

1/2 tsp kosher salt

2 cups Arugula

1/4 cup roasted, salted Pumpkin seeds

Dressing

5 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp maple syrup

1 tbsp grainy mustard

1 tsp salt

Method

Preheat the oven to 375f Baking sheet lined with foil

1. Toss the prepared squash & carrots with the oil.
2. Combine the maple syrup, grainy mustard & salt. Pour over the vegetables & toss
3. Put onto the prepared baking sheet
4. Roast in the preheated oven until tender and caramelized. Stir often to prevent burning. When cooked let them cool briefly
5. Meanwhile, mix the salad dressing ingredients & set aside
6. In a large bowl, toss the arugula & roasted vegetables together with the salad dressing. Add the pumpkin seeds.

Enjoy !

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