Ingredients and Weight:
- Baby spinach: 1 pound
- Baby arugula: 1/2 pound
- Shaved Brussels sprouts: 1/2 pound
- Roasted butternut squash: 1 pound
- Pomegranate seeds: 1/2 cup
- Goat cheese crumbles: 1/2 cup
- Candied walnuts: 1/4 cup
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss butternut squash with olive oil, salt, and pepper and roast for 20 minutes or until tender and slightly caramelized.
- In a large bowl, combine spinach, arugula, Brussels sprouts, roasted butternut squash, pomegranate seeds, goat cheese, and candied walnuts.
- Drizzle with a light vinaigrette made with olive oil, balsamic vinegar, salt, and pepper.
Nutritional Information:
- Calories: 180
- Fat: 12 grams
- Carbohydrates: 15 grams
- Protein: 8 grams
- Fiber: 5 grams
Dish Characteristics:
- Fresh and vibrant
- Rich in color and texture
- Slightly sweet with a hint of acidity
- Perfect for a light lunch or side dish
User Comments:
- "This salad is a beautiful mix of flavors and textures. The roasted butternut squash adds a sweet touch, while the goat cheese provides a creamy richness."
- "I love the addition of candied walnuts. They add a touch of sweetness and crunch."
- "This salad is so easy to make and the ingredients are readily available. It's perfect for a busy weeknight dinner."
Special Precautions and Tips:
- To save time, you can buy pre-washed and chopped spinach and arugula.
- If you don't have roasted butternut squash on hand, you can substitute with roasted sweet potatoes or carrots.
- For a vegan version, omit the goat cheese and use a plant-based vinaigrette.
