Roasted squash and dried cherry salad recipe

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Prepare to fall in love with arugula! Arugula tastes peppery and contains the bioactive compounds indole-3-carbinol and isothiocyanates, which detox the liver and suppress inflammation. Squash makes this sweet salad cleansing to the digestive system.

  • Yield: 4 Servings


  • 1 butternut squash, unpeeled
  • 2 tbsp coconut oil
  • 1 tbsp coconut nectar
  • ½ tsp pink rock or gray sea salt
  • 4 cups arugula (or baby spinach if arugula is unavailable)
  • 1 cup quartered water-packed (in a jar) artichoke hearts
  • ¼ cup raw pumpkin seeds
  • 2 tbsp dried cherries or cranberries (sweetened with apple juice)
  • ¾ cup organic apple cider
  • 2 tbsp raw apple cider vinegar
  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • ¼ tsp ground turmeric
  • 3 tbsp extra virgin olive oil
How to Make It
  1. Position racks in the upper and lower thirds of the oven. Preheat to 350°F. Line 2 large baking sheets with parchment paper.
  2. Cut the squash in half, and discard the seeds and stringy matter. Cut into ½-inch-thick slices. In a bowl, toss together squash, coconut oil, coconut nectar and salt until well coated. Spread out evenly on the baking sheets, and roast until just tender and edges are starting to brown, about 40 minutes.
  3. For the dressing, combine the apple cider, vinegar and garlic in a small saucepan and bring to a boil. Continue boiling until the mixture is reduced to ¼ cup, about 10 minutes. Remove the pan from the heat, and whisk in the Dijon, turmeric and olive oil.
  4. Divide the arugula evenly among serving plates. Top with the warm squash. Drizzle with the dressing, and top with artichokes, pumpkin seeds and dried cherries or cranberries.

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