Roasted Butternut, Pomegranate, and Arugula Salad

This vibrant Paleo, AIP, Whole30, and vegan salad combines the earthy sweetness of roasted butternut squash with the tangy burst of pomegranate seeds, all atop a bed of peppery arugula. It's finished with a simple olive oil and apple cider vinegar dressing, making it a perfect side dish or light meal.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1 cup pomegranate seeds
• 1/4 cup sliced almonds optional
• For the dressing: 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey omit for AIP/Whole30/vegan
• Salt and pepper to taste

Instructions:

Set the oven's temperature to 400F, or 200C

Toss the cubed butternut squash with salt, pepper, and olive oil in a bowl

After spreading it out on a baking sheet, roast the squash for 20 to 25 minutes, stirring occasionally, or until it is soft and golden brown

Whisk the dressing ingredients together in a small bowl

Roasted butternut squash, arugula, pomegranate seeds, and sliced almonds if using should all be combined in a big salad bowl

Over the salad, drizzle with the dressing and toss gently to mix

Enjoy and serve right away!