We are making a slow transition to Fall around here; last week was all about comforting bowl of slow cooked daal and chugging the best pumpkin pie smoothie. Around this time of the year, I tend to lean heavily on comfort food and shy away from salads (or anything green) because Fall! So to avert the salad crisis, I got inspired by Fall-ish ingredients such as butternut squash, sweet apples, and walnuts which are deliciously captured in this salad.
I have a bit of a brain fog right now so I will keep this post short and get straight to the salad. I chose peppery baby arugula as the base but if you are making this salad ahead of time, I recommend a sturdier green such as kale.
Butternut squash can be either roasted in the oven (@400 for 20-25 minutes) or for a small batch, you can pan-sear it for 12-15 minutes. Apples add sweetness, crunch to the salad while balancing the peppery arugula. Walnuts and sunflower seeds only seemed natural because they compliment butternut squash and apples very well.
Last but not the least – the dressing is a simple lemon vinaigrette which takes less than minute to whip together. Have a wonderful Monday and rest of the week.
Heat a pan with olive oil over medium heat. Sautee butternut squash with salt, pepper, and smoked paprika for 12-15 minutes until its tender.
Meanwhile prepare the lemon vinaigrette by whisking lemon juice, olive oil, salt, and pepper. Set the dressing aside.
In a large bowl, combine arugula, butternut squash, apples then slowly drizzle dressing over it. Top the salad with walnuts, sunflower seeds and combine everything together. Sprinkle parmesan cheese before serving.
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