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Roasted Butternut, Pomegranate, and Arugula Salad
- 12 oz butternut squash, cut into 1/2-inch cubes
- 1 tablespoon melted coconut oil
- 1/2 teaspoon onion powder, divided
- 1 tablespoon olive oil
- 1/2 cup diced shallot
- 10 oz cauliflower florets, riced*
- 1/4 teaspoon cinnamon
- 6 oz arugula
- 5 oz pomegranate seeds
- 1/3 cup cranberries**
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced chives
- 1/2 teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon zest
- Preheat oven to 425 degrees. Line a small baking sheet with parchment paper.Toss butternut squash with coconut oil and ¼ teaspoon onion powder and place on baking sheet. Roast for 20 to 25 minutes until the squash is tender with golden brown edges. Set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Sautee the shallots in the skillet for 3 minutes until fragrant.
- Add the riced cauliflower and cinnamon to the skillet and toss until combined with the shallots. Cook for 3 more minutes until the cauliflower is tender.
- Using tongs, toss the arugula with the vegetables in the skillet. Add the vinaigrette to the skillet and continuously toss the arugula with the tongs for several minutes until it is wilted and tender.
- Remove the skillet from the heat and gently mix in the pomegranate, cranberries, and roasted butternut squash. Taste and add additional salt if desired.
- Serve warm or place in the refrigerator for a few hours and serve cold.
*Rice cauliflower florets by placing them in a blender or food processor and pulsing until very, very finely chopped to the size of small rice grains. I find when using a Vitamix, it is easiest to use the tamper to help break up the cauliflower for even chopping.
**Try to source cranberries that are either sundried or dried and sweetened with apple juice rather than cane sugar. You may also use dried currants, dried blueberries, or even raisins instead.