I love a wholesome salad that can be made ahead and bursting with nutrition.I have timed this one with Bakra Eid, because we definitely need some vegetables along with all that meat! This spinach arugula and butternut squash salad has amazing texture and taste and you must try it!
Spinach Arugula and Butternut Squash Salad
Ingredients:
Butternut Squash 1
Spinach and Arugula Mix 3-4 cups
Oranges 2-3
Feta cheese 1 cup
Sunflower seeds 1/2 cup
Mustard 1 tablespoon
Extra virgin olive oil 1/2 cup
Lemon Juice 2 tablespoon
Maple syrup 1 tablespoon
Salt and pepper to taste
How to Make:
- Cut the butternut squash into small cubes.
- Sprinkle with salt and pepper and extra virgin olive oil.
- Bake at 450F for 20 mins.
- In the meanwhile, spread the well-washed spinach and arugula leaves in a salad bowl.
- Add the baked butternut squash along with small chunks of oranges.
- Sprinkle crumbled feta cheese on top and then add sunflower seeds.
- Prepare dressing by mixing olive oil, mustard, lemon juice, maple syrup, salt and pepper. Shake well.
- Spread generously on top of the salad and now mix well.
What i love about this recipe is that the dressing can be added beforehand and enhances the taste. You don’t have to wait till before serving to add the dressing.
The colours of this salad will definitely enhance any spread and it’s a great side to mains such as rice dishes or roasted chicken.
If you’re looking for some Bakra Eid recipes do try my most favourite gosht bhar recipe which is a family fave:
If you have lots of red meat dishes, you can also add a chicken yakhni pulao or a matar pulao to the spread.
This year Eid is coming in the summers and I always love making this falsa lemonade for my guests and it’s always a hit!
If you make the spinach arugula and butternut squash salad, do let me know!