There’s so many greens, and so many of them are my favorites. However, just a few I don’t think I could live without. One of those oddly enough is arugula.
Just 1/2 a cup of arugula gives me over half of my daily needed Vitamin K levels, and when it’s in a salad and not a smoothie I also absorb it because it’s a fat soluble nutrient. It’s an important nutrient for me due to my clotting factors. It also, though, gives me that important iron source, another fantastic item for me thanks to my genetics.
My husband is not a fan of this green because it has a slightly bitter taste, but I can add it to our pesto in the summer and he doesn’t even blink. Of course you get most of the Vitamin K right after it’s picked, and so during the winter I grow this gem in my indoor tower, or as we call it the urban garden.
Because of the bitterness a great option for arugula is to pair it with sweet, which is why I love it wit some roasted vegetables.
Arugula Salad With Maple Roasted Butternut Squash
1 (1.5 to 2 lb) butternut squash
1/2 cup + 2 Tbsp EVOO or Thrive Algae oil (my heart healthy choice)
2 Tbsp organic maple syrup
1/2 tsp ground black pepper
3 Tbsp dried cranberries
3/4 cup apple juice
2 Tbsp apple cider vinegar
2 Tbsp shallots, minced
2 tsp Dijon mustard
2 tsp kosher salt
1/2 tsp ground black pepper
4 ounces baby arugula, washed and dried
1/2 cup walnuts pieces, toasted (or I love roasted hemp seeds as well)
Preheat the oven to 400 degrees F.
Cut squash in half, scoop out the seeds and pulp, remove rind, and cut into 1 inch pieces.
Place the squash on a baking sheet and sprinkle with olive oil, maple syrup, salt and teaspoon pepper and mix to coat well.
Put in preheated oven and roast for 10 minutes, turn, and roast an additional 10 to 15 minutes or until tender and browning.
Just before roast cooks completely, sprinkle cranberries on top and put back in oven for final minutes – about 2 or 3 minutes is enough.
Meanwhile, in a small saucepan, whisk together the apple juice, apple cider, and shallots and bring to a boil over medium heat; cook until this liquid is reduced to about 1/4 cup, for about 5 to 10 minutes.
Remove from heat and whisk in the Dijon mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to make the vinaigrette dressing.
To assemble, put the arugula in a large salad bowl and add the roasted squash mixture and walnuts.
Drizzle a little vinaigrette over the salad and toss to combine. Add more vinaigrette if desired, taste, and add more kosher salt and pepper if needed.
Serve immediately. Will serve about 4 to 6 people.
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