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Wellness Center

Grilled Butternut Squash, Arugula and Pomegranate Salad

  • Top portion of butternut squash peeled and sliced lengthways at a half inch
  • Seeds from ½ a pomegranate
  • 4 handfuls arugula
  • Pecorino cheese to shave
  • ¼ c. Sherry vinegar
  • 1 Tblsp. sugar or to taste
  • 2 Tblsp. good virgin olive oil
  • 1 Tblsp. Dijon mustard
  • ½ medium shallot diced small
  • ½ tsp. chopped fresh thyme

Brush squash with a little oil, season, grill until soft and it has a little char on it. Combine vinegar, mustard and sugar in a blender, puree and slowly add oil, turn off and add thyme, shallot salt and pepper to taste. Cut squash into 1-inch squares; add all ingredients to a mixing bowl except Pecorino. Mix with enough dressing to lightly coat the salad. Shave pecorino, with a vegetable peeler, over the salad to taste.