Butternut Squash Arugula Salad (Printable View)
A colorful autumn salad featuring roasted squash, arugula, goat cheese, pecans, and a honey-balsamic dressing.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 5 oz fresh arugula
→ Cheese & Nuts
03 - 3 oz goat cheese, crumbled
04 - ½ cup pecans, roughly chopped
→ Dressing
05 - 3 tbsp extra virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tbsp honey
08 - 1 tsp Dijon mustard
09 - ½ small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste
→ For Roasting
11 - 1½ tbsp olive oil
12 - ½ tsp ground cinnamon
13 - ½ tsp smoked paprika (optional)
14 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the cubed butternut squash with 1½ tablespoons olive oil, ground cinnamon, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the squash evenly on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway through, until golden and tender. Allow to cool slightly.
04 - While the squash roasts, toast the pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant. Remove from heat and let cool.
05 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
06 - In a large serving bowl, combine the arugula, roasted butternut squash, toasted pecans, and crumbled goat cheese.
07 - Drizzle the prepared vinaigrette over the salad just before serving. Gently toss to combine and serve immediately.
# Expert Suggestions:
01 -
- The sweet-savory balance feels indulgent without weighing you down, making it equally at home as a lunch or a dinner opener.
- Everything comes together in about an hour, which means you can make it on a random Tuesday without rearranging your whole afternoon.
02 -
- Don't dress the salad until you're ready to serve it—wet arugula loses its peppery snap and becomes a tired pile within minutes.
- The warm squash is what makes this salad special, so if you roast it ahead of time, gently reheat it for a minute or two before assembling instead of serving it completely cold.
03 -
- Make the dressing the night before—it actually tastes better after the flavors have had time to get acquainted, and it saves you a step when you're assembling everything.
- If your butternut squash is stubborn to peel, roast it whole at 375°F for 15 minutes first to soften the skin, which makes cutting and peeling infinitely easier and less of a hand-cramping ordeal.