Butternut Arugula Salad with Cranberry Dijon Dressing

I’ve been on a salad kick lately. If you have been part of the paleo movement for over a year or so, you are probably familiar with the Big Ass Salad (BAS). I was introduced to the paleo lifestyle through Mark’s Daily Apple and eventually his book, The Primal Blueprint. I’ve never been a huge fan of salads. One reason is because I much prefer cooked vegetables over raw. Another reason is that they always seemed like a lot of work… so much chopping and mixing dressing GEEEEZ…. So much work. But I’ve decided lately to get over my issues (which are really just lame excuses) and make myself some BAS for lunch everyday. I still love roasted veggies on my salad, and usually I include some protein.

Salads are not just for summer. The cold season provides us with some GREAT flavors for salads like bitter and spicy greens, roasted squash and toasted nuts, pomegranates, cranberries, persimmons, apples, pears, brussels sprouts, heirloom carrots, and parsnips!

Get creative with your cold weather salads 🙂



Butternut Arugula Salad

2-3 c. butternut squash, chopped and roasted
1 green apple, chopped
1/3 c. pomegranate seeds
6 c. arugula
1/3 c. sliced almonds, toasted

2 Tbsp. cranberry sauce
2 tsp. dijon mustard
1/4 c. olive oil
1/4 c. water
1 tsp. honey
Salt to taste
Pepper to taste

  1. For dressing, blend all ingredients till creamy with a blender or immersion blender.
  2. Toss all salad ingredients (except arugula) in a bowl with some dressing to coat.
  3. Serve arugula topped with dressed salad.

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