Butternut, Arugula and Pine Nut Salad

Name: Butternut, Arugula and Pine Nut Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters ounces (about arugula and other salad leaves; 1 butternut squash, approximately 2 1/4 pounds; 79 milliliters golden raisins; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 teaspoon kosher salt or 1/2 teaspoon table salt; 2 Tbsps cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing; 79 milliliters pine nuts, toasted; 1 teaspoon sherry vinegar; 59 milliliters water, from a freshly boiled kettle

Butternut, Arugulan and Pine Nut Salad might be just the side dish you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and whole 30 recipe has 266 calories, 4g of protein, and 15g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up kosher salt, butternut squash, golden raisins, and a few other things to make it today.

Instructions

Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.

Ingredients you will need

Butternut Squash

Equipment you will use

Oven

Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.

Ingredients you will need

Spices

Salt

Cooking Oil

Equipment you will use

Aluminum Foil

Baking Sheet

Bowl

Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.

Ingredients you will need

Squash

Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.

Ingredients you will need

Golden Raisins

Vinegar

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top.

Equipment you will use

Bowl

Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

Ingredients you will need

Pine Nuts