Roasted Butternut Squash Arugula Salad

butternut squash salad

I’ve discovered my love for butternut squash lately. Like seriously – I am roasting it and putting it in everything! So when one of my best friends requested I post a fall salad, this Roasted Butternut Squash Arugula Salad was a sure thing.

This salad is so simple and delicious, perfect for fall gatherings or even as a healthy and filling take-along lunch for work or school since it doesn’t need to be refrigerated. In fact, it’s best when served warm.

butternut squash saladbutternut squash salad

In the fall and winter, I start to crave warm foods as the weather shifts to cooler temperatures. In the past, I have noticed my eating habits in the winter suffer nutritionally because I stop eating as many salads and fresh greens. This year will be different. I’ve started making more recipes with green vegetables, like these Roasted Honey Sriracha Brussels Sprouts, that I crave all-year-round. Adding warm ingredients are a great way to keep the salad eating going all year.  This salad is perfect for a chilly cozy fall evening!

Seriously… Can we take a moment to appreciate the toasted and sugared pecans in this recipe!

Simply toast raw pecans in a skillet, remove and add olive oil and brown sugar, and then add the pecans back in a toss! It’s the easiest and most fool-proof method to perfect toasty, caramelized pecans every time.

butternut squash salad   butternut squash salad butternut squash salad

5.0 from 6 reviews
Roasted Butternut Squash Arugula Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 (1½-pound) butternut squash, peeled and cut into cubes
  • Olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • ¾ cup apple juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons minced shallots
  • 5 ounces baby arugula, washed and dried
  • ½ cup walnuts halves, toasted
  • 2 tablespoons brown sugar
  • ½ cup fresh Parmesan shavings
  • Optional: add dried cranberries
Instructions
  1. Preheat oven to 400 degrees and position a rack in the center of the oven.
  2. Toss butternut squash cubes in 1.5 tablespoons olive oil, maple syrup, teaspoon sea salt and ½ teaspoon pepper. Roast for 15-20 minutes, turning once. You don’t want it to get mushy, just tender.
  3. While roasting, prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.
  4. To the same skillet add 1 Tbsp olive oil and 2 Tbsp brown sugar and stir to combine. Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant. Transfer to a plate to cool, spreading to make sure they don’t stick together.
  5. Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the honey, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.
  6. Divide arugula equally into four individual bowls (can also be made into one large bowl for family style gatherings). Once butternut squash is done, toss it right into the bowl along with the pecans.
  7. Lastly, mix together honey, apple juice, cider vingear, pure ma. Add more salt or pepper if desired. Serve immediately. If not vegan or dairy-free

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    Comments

    footnotes and finds

    Yum! this looks delicious and super healthy, wonderful photos!

    http://www.footnotesandfinds.com

    Jenn

    Butternut squash is one of my favorites! It just screams fall to me. Plus a little extra color is always welcome on my plate! This salad looks delicious. I think I would add some chicken to make it a little heartier as a main dish!

    Karen

    This looks absolutely divine. Can’t wait to make this! Looks healthy AND delicious. Thanks for sharing 🙂

    Chelsea

    I’ve been on a HUGE roasted butternut squash kick lately, so this salad is perfection.

    Just Plain Marie

    It looks good and I harvested a bunch of squash last week. I don’t have any fresh greens, though – this is a recipe for when I have my greenhouse built.

    Heather Davis

    This salad sounds amazing!

    Lauren

    This looks amazing! I have never thought to put squash in a salad!

    Natalie @ A Fit Philosophy

    Don’t you just love winter squash season?? I love arugula too!

    Hil

    I LOVE squash and arugula. I am FOR SURE making this!

    Denay DeGuzman

    Oh my goodness, Hilary, this Roasted Butternut Squash Arugula Salad looks absolutely amazing. And I agree with you on taking a moment to appreciate the glazed walnuts. I love running across unique recipes that are elegant yet easy enough to recreate at home in my own kitchen. Thank you so much for sharing your cooking creativity with us. It’s much appreciated! I am pinning this one to Pinterest. 🙂

    Erica @ Everyday Erica

    This salad is all sorts of perfect!!! I crave warm foods in the cooler weather temps too. I’m adding this to my list. And those Brussels…!!!

    Lindsay AFM

    The salad looks delicious!! My family would love this!

    Kathryn With Going Zero Waste

    This looks delicious! I love roasted vegetables in my salads. I bet this would be great with beets too!

    Mary

    I’ve been on a squash kick too. For me, it’s mostly been in soups, but this salad looks gorgeous and delicious.

    Emily

    This looks delicious! And I love the fact that it does not need to be refrigerated. I often times forget to put my salad in the fridge when I get to work and it ends up gross by lunch time! Can’t wait to try this!

    xx, Emily from Something Gold, Something Blue

    Emily

    I seriously cannot get enough of butternut squash this fall and this salad looks like a must-try. I love the addition of maple syrup.

    kristen

    This looks delicious! I am with you, in the fall/winter I start craving these types of foods! PS your pictures are beautiful!

    Brittany

    This looks like such a perfect use of butternut squash! I am definitely pinning this recipe!

    Deborah

    Finally! Something to do with butternut squash that isn’t a soup! Love this!! Arugula is my favorite green leafy veggie.

    Mimi Rose

    This looks amazing! I love butternut squash in the fall, I’ll be adding this recipe to next week’s list. 🙂

    Ashley

    Oh yum! This looks absolutely amazing. I love squash so this would be a perfect dish for me!

    Claire

    This looks amazing! Would love to give it a try!

    amy valle

    YUM, love the simplicity of this. pretty sure you combined all of my favorites into one!

    Instagram
    • This Creamy Butternut Squash Soup 🍂 I've been buying butternut squash every time I go to the store lately, and this soup is one of my favorite creations this fall. If you are wanting something rich, creamy, soul-warming, and tastes like fall, I've got you covered fiend. •
http://fortheloveofbasil.com/creamy-butternut-squash-soup/
•
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    • These Roasted Honey Sriracha Brussels Sprouts are fall healthy food meets delicious comfort food! They are a favorite in our home and a staple to make when people come over because they are super easy and always a crowd pleaser. #healthyfood #fall
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