Arugula, also called garden rocket, has a peppery flavor with a "blast" of nutrition iron, copper, and vitamins A, C and K, along with many other nutrients to keep you healthy.
1/4 cup cider vinegar
1/3 cup extra-virgin olive oil
3 green onions, white base and green leaves finely chopped
1 clove garlic, minced
1/4 teaspoon grated fresh ginger root
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
nonstick cooking spray
2 1/2 pounds butternut squash, cut in half and seeds removed
1/2 cup water
1 1/2 cups chopped walnuts
8 cups arugula, stems removed
1 large apple, chopped
Preheat oven to 350 F.
In a medium bowl, combine first 7 ingredients. Whisk for 3 to 5 minutes. Cover and place in refrigerator until ready to serve.
Spray a 9-by-13-inch pan with nonstick cooking spray. Place squash halves, cut side down, in the pan. (You may need to cut the squash into smaller pieces to fit in pan.) Add 1/2 cup water and cover pan with foil. Bake for 45 to 60 minutes, until tender. Let cool and cut into 1-inch cubes.
Spray a baking pan with nonstick cooking spray. Place chopped walnuts on pan and bake until lightly toasted, about 2 to 4 minutes.
Wash arugula leaves. Pat dry and place in a large bowl. Add cubed squash, toasted walnuts and chopped apple. Toss.
Remove vinaigrette from refrigerator, whisk and serve with salad.