Butternut Squash Arugula Salad
This Butternut Squash Arugula Salad is a fall favorite for good reason. Roasted butternut squash cubes, caramelized at the edges and still warm, tumbling over a bed of peppery arugula is one of those combinations that just makes sense the moment it hits your plate.
The maple dressing, with its hint of cinnamon and cumin, ties the sweet squash and tangy feta together in a way that feels both cozy and a little unexpected. It’s substantial enough to serve as a light meal on its own but works just as well as a stunning side dish for a holiday table.
Helpful Tips
- Cut the squash evenly: Aim for uniform 1-inch cubes so every piece roasts at the same rate and you avoid some pieces burning while others stay firm.
- Let the squash cool before assembling: Adding it to the arugula while it’s still hot can wilt the greens too much, so give it a few minutes to cool first.
- Shake the dressing right before serving: The oil and maple syrup can separate as they sit, so give the jar a good shake just before you drizzle it on to make sure every leaf gets coated evenly.
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Butternut Squash Arugula Salad
This Butternut Squash Arugula Salad has roasted butternut squash cubes, peppery arugula, and a maple dressing that just makes sense the moment it hits your plate.
Ingredients
- 1 small butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon EACH salt and black pepper
- 7 cup arugula
- 1/3 cup feta crumbled
- 1/4 cup walnuts chopped
- 1/4 cup dried cranberries
For the dressing:
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F(220°C) and line a large baking sheet with parchment paper. Peel the butternut squash. Cut it into 1” cubes, discarding the seeds.
- Place the butternut squash cubes on the baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 35 minutes, until tender and lightly browned.
- For the dressing, combine all of the dressing ingredients in a jar. Shake vigorously to emulsify.
- When the squash is done, let it cool.
- To assemble, add the arugula, squash, feta, walnuts, and cranberries to a platter or bowl. Drizzle on the dressing just before serving.
Nutrition
Calories: 244kcalCarbohydrates: 28gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 7mgSodium: 399mgPotassium: 586mgFiber: 4gSugar: 13gVitamin A: 13879IUVitamin C: 31mgCalcium: 157mgIron: 2mg
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