Butternut Squash & Arugula Salad with Pecans, Cranberries & Balsamic Brazil Nut Vinaigrette

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

This salad is full of fall flavors! It´s a great choice as a side dish to add to your Thanksgiving table or any winter holiday menu. Made with a creamy almond butter based vinaigrette that adds extra flavor. Enjoy!

INGREDIENTS

For salad

• 3 cups of butternut squash, roasted
• 4 cups of arugula or other greens such as spinach or kale
• 1 cup pecan halves or other nuts such as walnuts
• 1/3 cup pumpkin seeds
• ½ cup dried cranberries

For dressing

• 1/4 cup brazil nut butter (or sub almond or cashew butter) made with the NutraMilk
• 3 tbsp. balsamic vinegar
• 5 tbsp. extra virgin olive oil
• 2 tbsp. maple syrup (optional)
• 5 tbsp. stoneground mustard
• 1/2 tsp. salt, or to taste
• 2–4 tbsp. water, to thin for desired consistency

For brazil nut butter

• 2 cups raw Brazil nuts (270 g)
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Making brazil nut butter
  • Place Brazil nuts and salt in the NutraMilk container.
  • Press Butter cycle, set for 2 minutes.
  • Press Start.
  • Open the container lid. If necessary, set for an additional 1 minute for a creamier.

• For dressing: Add all ingredients to a bowl and whisk until smooth and desired consistency is reached. Add more water for a thinner consistency.
• In a large bowl, combine 3 cups of roasted butternut squash (cubed), all arugula leaves, ⅔ cup of pecans, ½ cup cranberries and pumpkin seeds.
• Gently toss with dressing.
• Top with remaining pecans & cranberries. Enjoy!