Like many other northeastern inhabitants FALL IS MY JAM! The crisp air, colorful leaves, sports fields and the foods and flavors that scream fall. I can't get enough.
This weekend was one of those weekends. After helping out with school beautification, watching and coaching soccer and then gathering and placing fall decorations on the front porch, I was craving something that would hit on all the fall check boxes. With that being said, I needed it to be quick, simple and not require a lot of clean up (after all doing all the fall festivities had me a little beat). So I headed to the kitchen and threw together this simple salad that satisfied all my fall cravings in the most beautiful, colorful and flavorful way. I hope you enjoy it as much as I did!
Beet and Butternut Arugula Salad
2 Large Roasted Beets, sliced (I used a short cut here and bought ready to eat beets from Love Beets) but you could easily wrap beets (after cutting off stem and washing well) in foil and cook them on 425 for about 20 minutes until tender, then peel off skin and your good to go!
2 cups diced and roasted butternut squash (again, I used a short cut method, buying already peeled and diced squash but you can roast the whole squash, just cut in half and place face down on a cooking sheet with about 1/4 inch of water. Cover with foil and roast on 425 for about 20 minutes or until tender then cut out the center)
1 small red onion, diced
1/2 cup whole or chopped hazelnuts
1/2 cup dried cranberries
4 cups of washed arugula
Sprinkle with shredded parmesan *optional
Toss ingredients together and then top with desired amount of walnut balsamic vinaigrette
Easily sub out hazelnuts for walnuts, almonds or pistachios. Get creative and enjoy!
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