Pork Chop, Arugula, and Butternut Squash Salad
Balsamic Vinaigrette
Ingredients
- ¼ cup avocado oil
- 3 Tbsp fresh lemon juice
- 4 cloves garlic, minced
- 6 boneless pork chops
- 3 cups cubed butternut squash
- ½ cup raw pecans
- 2 (5-oz) pkg baby arugula
- 2 (4.3-oz) pkg pomegranate seeds (arils)
Instructions
- Preheat oven to 475°F. Combine 2 Tbsp oil, lemon juice, and garlic.
- Combine pork with oil mixture; sprinkle chops lightly with salt and pepper.
- Combine 2 Tbsp oil and squash; sprinkle vegetables lightly with salt and pepper.
- Place pork on a large rimmed baking sheet; arrange squash around pork.
- Bake 25 minutes or until pork chops are done and squash is roasted, turning chops and stirring squash once during baking.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine arugula, squash, nuts, and pomegranate seeds in a large bowl; drizzle with desired amount of Balsamic Vinaigrette recipe. Toss.
- Divide salad among 6 plates; top each serving with a pork chop.
Side Dish Ingredients
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 clove garlic, crushed
- 2 tsp raw honey
- 2 tsp chopped fresh thyme
- 1 tsp Dijon mustard
Side Dish Instructions
- Combine all ingredients in a jar with a tight-fitting lid, and shake vigorously to blend. Season with salt and pepper to taste.
Paleo Meal Plan
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