Baby Arugula with Roasted Squash, Beans, Pumpkin Seed & Cranberry Salad

by Jennifer on December 26, 2011

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I have a guilty conscience. You do too? I bet yours is over too much peppermint bark and too many thumbprint cookies. Am I right? I knew it!

Well, it is almost time to start fresh as the end of 2011 is approaching and many of us begin to set New Year’s Goals & Resolutions. For most of us, the resolutions may include ‘eat healthier’ or ‘take better care of myself’ so I figured I would help you out with cleansing your body with a no-guilt salad.

Baby Arugula with Roasted Squash, Beans, Pumpkin Seed & Cranberry Salad (yield = 4-6 as a side dish)
Ingredients:
3 handfuls or 3 cups of baby arugula salad mix
1/2 roasted acorn squash, cubed (follow directions here but only roast with olive oil)
8 oz. cannellini beans, rinsed and drained
1/3 cup salted pumpkin (pepita) seeds
1/2 cup dried cranberries
1/3 cup crumbed feta

Directions:
Combine everything in a large bowl, toss well and serve with your favorite dressing.

Did you notice that this post included chit-chat about New Year’s goals AND that this is a gluten-free recipe? Join me on Wednesday, December 28th at 9 p.m. e.s.t. for the latest Udi’s live chat to discuss ‘Making goals for 2012!

{ 3 comments… read them below or add one }

Jennifer @ Peanut Butter and Peppers December 26, 2011 at 11:30 am

I am so with you on this! Today I turned over a new leaf, eating healthy! This salad falls right in that category! I am going to give this a try this week, it looks fantastic!

Laura @ Gluten Free Pantry December 27, 2011 at 1:28 pm

This salad looks incredible-can’t wait to make it!

Joanne December 29, 2011 at 9:59 am

I’m all about healthy meals to prepare for the new year! This salad looks fabulous! I love that it has so many delicious components.

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