I must say that arugula has never really been on the list of my favorite leafy greens. Arugula is well known for having a peppery taste that can be quite strong for some people. The case for eating more leafy greens is long and arugula has quite the list of health benefits.
High in vitamin A, arugula can protect the skin from free radical damage and helps the skin repel bacteria and viruses that can cause acne. Arugula is considered a cruciferous vegetable (I talk about this a lot) which are well known as anti-cancer foods (source).
Arugula is one of the many leafy greens that contain cleansing properties. I don’t like to use the word detox but eating foods like arugula may help counteract the effects of heavy metals in the liver. It also had the ability to remove pesticides from the body (source).
Arugula is also an excellent source of fiber, vitamins C and K, folate, calcium, iron, magnesium, phosphorus, potassium and manganese. It even provides high levels of protein, thiamin, riboflavin, vitamin B6, zinc, copper, and vitamin B5. Some of these nutrients can help boost your immune system, boost bone and brain health, and may help lower blood pressure.
If you love arugula then you are already ahead of the game. If you struggle with its peppery flavor you shouldn’t let that stop you from enjoying this healthy green. I find that pairing it with other flavors like sweet and sour complement the pepperiness well. In this arugula salad, the creaminess that the butternut squash adds is also helpful to balance the arugula making it absolutely delicious.
Are you a lover or hater of arugula?
- 1 large butternut squash, peeled, seeds removed, and cut into 2 inch pieces
- 1 cup fresh or frozen and thawed cranberries
- 1 tablespoon coconut oil
- 1/2 teaspoon salt
- black pepper to taste
- 8 dates, pitted and diced
- 1/2 cup pumpkin seeds
- 8 ounces Arugula
- 1/2 cup fresh or frozen and thawed cranberries
- 2 tablespoons red wind vinegar
- 2 tablespoons olive oil
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon raw honey
- pinch salt
- 2 tablespoons water
- Preheat the oven to 425 degrees.
- Toss the butternut squash and cranberries in oil, salt, and pepper.
- Spread in an even layer on a lined baking sheet.
- Bake until squash is soft and the cranberries have burst, about 25-35 minutes.
- In a large bowl or platter add the arugula and top with dates, pumpkin seeds, and roasted squash mixture.
- Make the dressing by adding all of the ingredients to a blender and blend until smooth.
- Top the salad with the dressing.
*choose organic ingredients when possible.