This fresh and bright colored salad can as easily be a healthy winter lunch or a delicious accompaniment to your favorite roasted protein such as duck, chicken or turkey. Using butternut squash and carrots is key here for their contrasting appearance to the leafy greens and pink pomegranate jewels.

Servings: 5
Prep Time: 30 minutes
Cook Time: 30 to 35 minutes

Ingredients

Roasted Cinnamon Winter Veggies (use butternut squash and carrots)
Pomegranate Blood Orange Dressing
Arugula (use code TRAILTOHEALTH for 50% off your 1st box of Farm Fresh to You)
2 blood oranges
Kumquats (optional)
Yellow cherry tomatoes or apples
Pomegranate seeds
Roasted pecans

Directions

1. Make the Roasted Cinnamon Winter Veggies with butternut squash and carrots.

2. While the veggies are roasting, make the Pomegranate Blood Orange Dressing and set aside.

3. Place a bed of arugula in a large wide bowl.

4. Peel and segment the blood oranges and slice the kumquats if using. Core and slice the apples or slice the tomatoes depending on which you are using. (Code TRAIL gets you 10% off Nakano Knives)

5. Once the roasted veggies are ready, let them cool. Top the salad with the blood oranges, kumquats if using, apples or tomatoes, roasted vegetables, pomegranate seeds, and pecans.

6. Top with the dressing and enjoy.