If, like me, you like your salads abundant, hefty, and full of various textures, you’ll enjoy this salad to your heart’s desire all autumn long.

The best part about this roasted butternut squash salad is the multitude of flavors and colors it brings with the senses with each bite. The butternut squash offers tender comfort, the pepitas an earthy crunch, the cranberries a chew of sweet and tart, and the vinaigrette a splash of citrus and spice. While there is feta cheese in the ingredients list, you can easily omit it from your version of the salad in order to make it vegan.

Roasted Butternut Squash Salad with Arugula and Cranberries

Serves 4-6

Ingredients

For the salad

• 1 cup uncooked farro
• 1 butternut squash, peeled, seeded and skinned
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/3 cup dried unsweetened cranberries
• ¼ cup pepitas
• 3 cups arugula
• 3 ounces feta cheese, crumbled

For the vinaigrette

• 1 tablespoon extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Directions

Cook the farro according to package instructions. Once finished, set it aside and let it cool to room temperature. You can transfer the cooked farro to a bowl and pop it into the refrigerator to accelerate the cooling process.

Preheat the oven to 400 degrees Fahrenheit. Dice the butternut squash and place the pieces on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place the baking sheet into an oven and bake for 20-25 minutes, or until the butternut squash pieces are tender and lightly browned.

In a large bowl, add the arugula, pepitas, feta cheese, cranberries, and cooked butternut squash. Toss.

In a separate small bowl, whisk together all of the vinaigrette ingredients. Pour the vinaigrette over the salad and toss until evenly coating all of the ingredients.

Serve and enjoy!

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Photo Credit: iStockPhoto.com/AnjelaGr

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It’s very rare that I’ll make a salad without avocado, so naturally it’s ended up in this delicious roasted eggplant recipe with the aromatic spices of cumin and smoked paprika. 

I was craving the sweet spiciness of an Indian curry but didn’t want the heaviness of a stew so I took two of my favorite curry flavorings and used them as a coating for roasted eggplants. Cumin and smoked paprika have such rich flavors that I didn’t want to dilute with too many other ingredients. The spicy cubes of eggplant pair perfectly with the silky, mild flavor of avocado on a bed of peppery arugula.

A simple sesame and lemon juice dressing brings out the smoky paprika even more. I’ve used this simple oil and acid combination for years as a salad dressing and vegetable dip because it resembles the exotic richness of tahini but takes about thirty seconds to make. I can almost guarantee that you’ll be swapping out your simple balsamic vinegar and olive oil dressing and replacing it with lemon juice and sesame oil in no time at all.

Roasted Eggplant Recipe with Arugula and Avocado Salad 

Serves 4

Ingredients

1 medium-sized eggplant yielding 2 cups of small cubes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
4 cups baby arugula
1 avocado
2 tablespoons sesame oil
2 tablespoons lemon juice 

Directions

Preheat oven to 400 degrees Fahrenheit. Chop the eggplant into small ½ inch cubes and toss with the salt in a small bowl and set aside for 20 minutes.

Make the dressing by whisking together the sesame oil and lemon juice. Add a pinch of salt to taste.

Spread the eggplant cubes out on a paper towel-lined plate and squeeze out some of the liquid. Return the cubes to the bowl and add the olive oil, cumin and paprika. Toss until mixed very well and spread the cubes out on a single layer of a baking sheet. Cook for 20 minutes.

Slice the avocado into chunks and add to a large bowl along with the arugula. Sprinkle the cooked eggplant on top and toss with the sesame lemon dressing.

Related on Eco Salon

Grilled Eggplant Salad Recipe 

Arugula Salad Vegan Pizza Recipe 

Eggplant Zucchini Lasagna Recipe 

Photo credits: Ally Jane Grossan

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Here’s how you rethink your plate: a fresh green salad and whole grain pizza all in one meal that you can whip up in 45 minutes. Now that’s quick and delicious eating for even the busiest night of your week! This vegan pizza recipe delivers health and flavor.

 Arugula Salad Pizza Recipe

Makes 8 servings (1 slice each)

Active preparation time: 13 minutes •total preparation time: 45 minutes

 Ingredients

Whole grain pizza dough (see Notes), or one 16-ounce (454 g) package refrigerated whole grain pizza dough, or whole grain pizza dough prepared from a mix
Cornmeal for sprinkling
¹∕³ cup (86 g) marinara sauce
1½ teaspoons dried oregano
1 cup (112 g) shredded plant-based cheese (see Notes)
2 cups (62 g) mixed fresh arugula and baby spinach
1½ cups (224 g) fresh yellow cherry tomatoes, halved
½ medium red bell pepper, diced
1 ripe medium avocado, sliced
¼ cup (31 g) roasted pistachios
1 tablespoon balsamic vinegar
1 tablespoon extra–virgin olive oil

 Directions

1.Preheat the oven to 350°F (180°C). Roll out the pizza dough to fit a 14- inch pizza pan or pizza stone. Sprinkle the pan or stone with cornmeal and fit the dough on top.

2.Spread the marinara sauce onto the dough and sprinkle the oregano and plant-based cheese over it. Place the pan or stone in the oven and bake for 30 to 35 minutes, until the crust is golden and firm to the touch.

3.At the last minute before serving, remove the crust from the oven and top with the arugula and spinach, tomatoes, bell pepper, avocado, and pistachios. The greens will wilt quickly.

4.Drizzle with the vinegar and olive oil. Serve immediately.

Notes: You may prepare your own pizza dough following this procedure: Stir together ¾ cup warm (110°F/43°C) water, 1½ teaspoons active dry yeast, and 1 teaspoon honey in a medium bowl. Let stand for 10 minutes. Stir in 1½ teaspoons extra virgin olive oil and 1¾ cups whole wheat flour. Tip the dough onto a lightly floured surface and knead for 10 minutes. Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour, then proceed with step 1 of the recipe.

Omit the plant-based cheese, if desired.

 Variation: Substitute other firm greens, such as baby kale or chopped col- lard greens, for the arugula and baby spinach.

Per Serving: 258 calories, 12 g protein, 34 g carbohydrate, 8 g fat, 1 g saturated fat, 5 g fiber, 5 g sugar, 466 mg sodium

Star nutrients: vitamin A (11% DV), vitamin C (28% DV), vitamin K (19% DV), calcium (15% DV), iron (11% DV)

 Recipe from “Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes“, copyright © Sharon Palmer, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Photo credit: © Heather Poire

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The post Arugula Salad Vegan Pizza Recipe appeared first on EcoSalon.