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Autumn Chopped Salad

Butternut squash, dried cranberries, pumpkin seeds, fresh cheese, pearl couscous, and sun-dried tomatoes topped with a basil and garlic dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Cuisine American

Ingredients
  

  • 2 cups baby arugula
  • 1 1/2 cups cooked butternut squash
  • 1 cup dried cranberries
  • 1 cup sun-dried tomatoes
  • 1/2 cup pumpkin seeds
  • 1/4 cup parmesan cheese
  • 1/4 cup gruyere cheese
  • 1 cup dried corn
  • 1 cup pearl couscous
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • 1/4 cup buttermilk
  • juice of 1 lemon
  • 1 cup mayo
  • salt/pepper for taste

Instructions
 

  • In a small bowl mix pumpkin seeds and cheeses together. Set aside.
  • Arrange arugula in the middle of a serving plate/bowl in a long rectangular shape. Next, start on either sides of the arugula and add the seeds/cheese, couscous, cranberries, tomatoes, squash, and corn. The ingredients don't have to be in any specific order. Arrange each ingredient in a long rectangular shape. I stagger the colors to make it look pretty.
  • Next, make your dressing by placing the remaining ingredients in a blender or food processor. Blend until smooth. Place dressing in a small bowl or gravy boat until ready to serve.
  • To serve, drizzle dressing on top until desired amount is achieved. Toss the salad well untill all ingredients are incorporated. You are ready to serve!