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

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This salad looks so good! I love the peppery bite of arugula!