Arugula & Butternut Squash Salad

Arugula and butternut squash salad recipe

Salad, generally defined as mixed greens with dressing, has been a big part of our food history. Interestingly, medical practitioners like Hippocrates and Galen believed that the raw vegetables in salads “easily slipped through the system so do not create obstructions for the meal that followed” so salads were served before meals. Hence, the term “dinner salad.”

Even though my family lives in a cold climate, we can still enjoy raw vegetable salads throughout the year. That can be a lot of salad, so I need variety and I use the seasons to inspire my creativity!

Here’s one of my favorites that we eat during Fall when the squash is plentiful. Arugula too, will grow until the first frost, so sometimes you can still find local. If not, I can always find it at the store. It has a really nice, peppery flavor that pairs well with fruit or sweeter vegetables. The balsamic dressing marries the flavors of the fruit and lettuce perfectly!

Print
Arugula & Butternut Squash Salad
Course: Salad
Servings: 6 people
Ingredients
  • 1 small or half large butternut squash, peeled, seeded and cut into small 1” pieces
  • Coconut oil or ghee for roasting squash
  • 1 container or bag baby arugula (preferably organic)
  • 2/3 cup pecans or walnuts
  • 1/3 cup small slices red onion
  • 1/2 cup strawberry pieces, blueberries or raspberries (optional)
  • 1/2 cup gorgonzola or blue cheese (optional)
Balsamic salad dressing:
  • 1/3 cup balsamic vinegar (you can substitute a raspberry vinegar here)
  • 1/4 tsp sea salt
  • 1 tsp dijon mustard
  • 1 tbsp dry herb blend (italian, sunny paris, herbs de provence)
  • 1/2 cup extra virgin olive oil
Instructions
  1. Add oil or ghee to baking pan and melt if needed. Add cut up butternut squash pieces to pan and spread around so they are in single layer, sprinkling lightly with sea salt. Roast in a 375 degree oven for 30-45 minutes or until they are browned on edges. Cool on separate platter.

  2. Toast nuts in pan over medium heat for 30- 60 seconds (watch them, so they don’t burn)! You don’t have to do this step, but it does make the nuts just a little tastier!

  3. Add arugula, onion slices, cooled squash, berries and toasted nuts to salad bowl. Add cheese if using. Toss with the salad dressing right before serving.

  4. To make the dressing: Mix all ingredients in a salad dressing container or glass jar, shake to mix.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *