Wilted Arugula Salad with Roasted Butternut Squash and Goat Cheese
This can also be done with spinach, but of course, it doesn’t have that awesome arugula flavor. I’ve done it as a side dish and a main dish over quinoa. Delicious!
Arugula (I usually use one bag of it)
1 medium butternut squash, peeled, cubed
3 Tbsp olive oil
3 medium shallots, diced
2 leeks, diced
Goat Cheese- 2 oz or add to your liking
¼ cup dried cranberries
1.) Toss butternut squash with 1 tbsp of olive oil, cinnamon, salt, and pepper and when coated, place on a cookie sheet (you may want to spray this with cooking spray to be on the safe side) and put in oven at 375 for 10 minutes, turn, and put back in for another ten minutes. Cooking time will vary based on how big your cubes are.
2.) In a skillet with a ½ tbsp of olive oil (may need more), sautee the shallots and leeks with a dash of onion powder, salt and pepper until lightly browned and soft.
3.) While everything is still warm, combine with arugula, allowing it to wilt. Add the remaining olive oil, cranberries and goat cheese. Mix thoroughly to combine all ingredients. For a more attractive presentation, layer the arugula beneath all ingredients and mix right before serving.