Blackberry and Arugula Salad

Name: Blackberry and Arugula Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 packaged washed arugula; 6 oz container of blackberries, rinsed; 4 oz goat cheese, chunked into small pieces; 1 cup grape tomatoes, cut in half; 1/4 cup toasted pine nuts; 2 cups butternut squash, peeled and roasted; Your favorite balsamic vinegar (suggested: blackberry)

The perfect salad for a light dinner or serve at a dinner party as a side.

20 min

25 min

45 min

Ingredients:

1 packaged washed arugula
6 oz container of blackberries, rinsed
4 oz goat cheese, chunked into small pieces
1 cup grape tomatoes, cut in half
1/4 cup toasted pine nuts
2 cups butternut squash, peeled and roasted
Your favorite balsamic vinegar (suggested: blackberry)

Sharon's Hint

Make the butternut squash ahead of time and store in fridge for up to two days. Assemble the salad and toss in the butternut before serving.

Directions

Step 1.

To cook squash, preheat oven to 400F. Add chunked butternut squash in a large resealable bag and drizzle with olive oil then toss with salt and pepper. Pour out prepared squash onto parchment lined baking sheet and bake for 25 minutes or until fork tender.

Step 2.

In a large bowl, add arugula, blackberries, grape tomatoes and cooled butternut squash.

Step 3.

Toss salad ingredients in balsamic vinegar and top with pine nuts and chunked goat cheese.

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Traverse City, MI 49685-0549

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