Nutritional Wisdom with Carly Pollack

Roasted Butternut Squash and Pear Salad

Submitted by Meg Griffith Washburn

1/2 medium butternut squash, diced with skin on
1 medium pear, diced
1/2 small red onion, diced
1 tbsp coconut oil, melted
sea salt, to taste
black pepper, to taste
1 1/2 tbsp sherry vinegar
1/2 medium apple, juiced
1/8 tsp smoked sea salt
1/2 tsp black pepper
1/4 cup walnuts
8 oz arugula

Preheat oven to 400 degrees. Toss squash, pears, and red onion in oil, sprinkle with salt and pepper and transfer to a greased baking sheet. Roast in oven for 15 to 20 minutes until golden and soft. Remove from oven and cool completely. Meanwhile, make the vinaigrette by combining sherry vinegar, apple juice, smoked sea salt, 1/2 teaspoon pepper and walnuts pieces in a blender. Blend until smooth. Add oil in a thin stream and combine until the vinaigrette thickens. Taste and adjust accordingly. Toss arugula with the dressing, top with roasted veggies, and garnish with walnuts.

2-3 Servings