This is my absolute favorite salad around the holidays. It is bright and zesty and sturdy enough to stand on its own for a weeknight dinner or as a substantial side for a nice piece of grilled salmon. Plus, this salad is rich in numerous anti-oxidants including hazelnuts and pomegranate to fight aging and disease and loads of healthy plant-based fats to keep you energized and your blood sugar stable.
4 cups arugula
Seeds from one pomegranate (see this video to learn how to get those seeds out)
2 cups butternut squash, cubed, about 1 inch (use precut or see how to cut a butternut squash here)
1 teaspoon avocado oil (can use olive)
1/3 cup hazelnuts, chopped
2 tablespoons tahini
2 tablespoons avocado oil
1 tablespoon water
1 clove garlic, minced
1 inch ginger, peeled, chopped
Juice from one lime
Sprinkle of sea salt
Preheat oven to 425 degrees. Toss butternut squash with oil, sprinkle with salt and place on baking sheet. Bake for 25 minutes or until golden brown.
Meanwhile, wash and pat dry arugula and place in large salad bowl.
Chop hazelnuts with the side of your knife or with a mortal and pestle and set aside.
Make dressing by blending together tahini, oil, garlic, ginger and lime juice. Add in water and sprinkle of salt to taste.
When squash is ready, top arugula with roasted squash, pomegranate seeds and hazelnuts.
Drizzle with dressing and serve.