Arugula, Roasted Brussels Sprouts, Butternut Squash & Candied Pecans

Published on October 24, 2016 | By |

Salads have a cooling effect on our bodies. During cooler months when temps are low, eating cooling foods like salads can cool us down too much, creating an imbalance in our body.

Yet, sometimes we crave salads even when its cold outside.

The solution?

Create a salad that includes both raw and cooked veggies. Roast some of your favorite seasonal veggies and combine them with raw leafy greens. Roasted vegetables have a warming effect on the body and they will balance out the cooling effect of the raw vegetables.

For a little added sweetness and to make your salads extra special, take 10 minutes to candy some pecans and throw them in your salad too. Here’s how you make candied pecans.

Ingredients

4 large handfuls arugula
1 cup roasted butternut squash
1 cup roasted Brussels sprouts
couple glugs extra virgin olive oil
1/2 cup pecans (for an added sweetness, candy the pecans first - see how-to link above)
DRESSING
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1/2 teaspoon sea salt
freshly ground black pepper, to taste

Instructions

1. Roast Vegetables: Preheat oven to 400 degrees. Halve Brussels sprouts and cut squash into 1/2" cubes. Toss with a few glugs of olive oil and a three-finger pinch of sea salt. Roast for 25-30 minutes or until the vegetables begin to brown a bit.
2. Combine all dressing ingredients in a glass covered jar and shake vigorously. Alternatively, whisk together in a small bowl.
3. Into a large mixing bowl, add arugula and roasted veggies. Shake the dressing and add it into the bowl by pouring it all along the top inside edge of the bowl, so it drips down toward the bottom of the bowl. Do NOT pour it directly on to the greens. Using your hands, toss the salad. Taste and add more dressing, salt or pepper, if necessary.
4. Divide salad on two plates, Garnish with pecans.