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Fresh Roasted Butternut Squash Arugula Salad Easy Maple Vinaigrette Recipe

roasted butternut squash arugula salad - featured image
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A vibrant salad featuring caramelized roasted butternut squash paired with peppery arugula and a subtly sweet maple vinaigrette, perfect for quick lunches or festive dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon (optional)
  • 5 cups fresh arugula, washed and dried
  • ¼ cup toasted pecans or walnuts, roughly chopped
  • ¼ cup crumbled goat cheese or feta (optional)
  • ¼ cup dried cranberries or pomegranate seeds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Peel the butternut squash with a vegetable peeler, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Toss the squash cubes with 2 tablespoons olive oil, kosher salt, black pepper, and cinnamon if using, ensuring even coating.
  4. Spread the squash in a single layer on the baking sheet, avoiding overcrowding.
  5. Roast for 25-30 minutes, turning halfway through, until edges are golden and insides are tender.
  6. While roasting, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons maple syrup, 1 tablespoon vinegar, 1 teaspoon Dijon mustard, salt, and pepper until emulsified.
  7. Let the roasted squash cool slightly to prevent wilting the arugula.
  8. In a large bowl, combine arugula, toasted nuts, dried cranberries, and cheese.
  9. Drizzle with the maple vinaigrette and toss gently to coat.
  10. Add the warm roasted squash on top and toss lightly once more. Serve immediately.

Notes

Avoid overcrowding the squash cubes on the baking sheet to ensure caramelization rather than steaming. Roast squash a day ahead and reheat gently for meal prep. Toast nuts before adding for enhanced flavor and crunch. For a dairy-free version, omit cheese or use a vegan alternative.

Nutrition

Keywords: butternut squash salad, arugula salad, maple vinaigrette, roasted squash, fall salad, easy salad recipe, healthy salad

Find it online: https://tempotaste.com/fresh-roasted-butternut-squash-arugula-salad-easy-maple-vinaigrette-recipe/