Harvest Salad with Broccoli

Serves: 2
Prep Time: 15 minutes
Cook Time: 7 minutes
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1 cup butternut squash, cut and cubed

1 Tablespoon water

5 ounces arugula salad greens

1 1/2 cups broccoli florets

1/3 cup toasted walnut pieces

1/3 dried cranberries

1/4 cup red onion, chopped

4 slices goat cheese, optional

3 Tablespoons olive oil

2 Tablespoons apple cider vinegar

1 Tablespoon maple syrup

Salt and fresh ground pepper

In a small bowl, add butternut squash and water and cover with plastic wrap. Microwave on high for 5-7 minutes or until squash is cooked. Be careful removing plastic wrap; the steam will be hot. Drain any water and set aside.

On two plates, evenly divide the arugula greens. Sprinkle each salad with 3/4 cup broccoli florets and 1/2 cup squash. Evenly divide walnuts, cranberries and onion on each salad. Place 2 slices of goat cheese on each salad, if desired.

In a small jar, add olive oil, vinegar and maple syrup. Shake vigorously. Season with salt and fresh ground pepper. Spoon dressing over salads and serve.

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