Arugula Salad with Pistachios, Beets and Roasted Butternut Squash

Hi everyone! What a weekend I had! I had such a fun reunion with some Junior High friends and got to taste the delicacies of my friend Jacquie: an assortment of quiches and my favorite French Toast Casserole-YUM!!!

If I ate like that everyday, I would not have the speed to run through the aisles at the kitchen swap I will be coordinating with Keller Williams on Thursday so I better start eating salads like the one below. I think you will enjoy it!

I hope to see you at the swap!
Hearty Winter Salad with Butternut Squash and Pistachios

Serves 2

3 cups washed and dried Arugula or pre-washed from supermarket
1/2 cup roasted butternut squash and 1/2 cup roasted beets (halve a squash,take the pits out, roast on a parchment paper lined baking sheet in the middle rack of your oven for 30-40 minutes at 400 degrees or until squash is fork tender . If top is getting too brown , cover with aluminum foil. Dice up when cooled and use for soups, salads and any other dish throughout the week. For the beets, take one medium sized beet, peel it, dice it and roast it with the squash until tender, keep checking with a fork but about the same amount of time as squash)
1-2 TBS shelled pistachios
drizzle olive oil
drizzle balsamic vinegar
salt to taste
pepper to taste

Place prepared greens in a bowl. Add squash and beets and gently combine.
Drizzle with oil and vinegar and toss gently.
Add salt and pepper to taste and top with pistachios. Enjoy!


One Response

  1. Ok this was the recipe I wanted to comment on. I want to like beets but I was forced to eat them as a kid and haven’t been able to eat them since. But I do love butternut squash on a salad. So yummy! I had it on a Just Salad (love that franchise!!!) salad. But I think it would be extra tasty with pistachios.

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