Butternut Arugula Salad


• 8 Cups arugula or mixed greens
• 2 Cups bite-sized pieces of roasted butternut squash
• ½ Cup fresh pomegranate seeds (dried cranberries may also be used)
• ½ Cup toasted pecans
• ½ Cup goat cheese

Dressing Ingredients:

• 2 Tbsp. Pecan or olive oil
• 2 Tbsp. Lime juice
• 2 Tsp. Maple syrup
• 1 Tsp. Thyme
• Salt and pepper to taste

In a small bowl, whisk together dressing ingredients until emulsified. In a large serving bowl, toss arugula with just enough dressing to coat.Sprinkle with butternut squash, pomegranate seeds, pecans and goat cheese. (Serves six.)