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Roasted Butternut Squash Arugula Salad with Maple Dijon Vinaigrette

Course Salad
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Servings 4

Ingredients

Roasted Butternut Squash Arugula Salad

  • 2 Cups Butternut Squash, cut into 1" cubes
  • 1-2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 3/4 Teaspoon Cumin
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Cup Cooked Quinoa
  • 4-5 Big Handfuls Arugula
  • 1/3 Cup Pomegranate Arils
  • 2-3 Ounces Goat Cheese
  • 1/3 Cup Cilantro leaves
  • 1/3 Cup Chopped Pecans, roasted and salted

Maple Vinaigrette

  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 Tablespoon White Wine Vinegar
  • 1 Teaspoon Maple Syrup
  • 1/2 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Kosher Salt
  • Freshly Ground Black Pepper

Instructions

Roasted Butternut Squash Arugula Salad

  • Preheat oven to 400 degrees F. Toss cubed butternut squash with EVOO, cumin, kosher salt and freshly ground black pepper on a prepared baking sheet lined with a Silpat mat or parchment paper for easy clean up.
  • Arrange squash in a single layer and roast for 25-30 minutes until tender turning squash over once with a spatula to promote even browning. Remove from oven and allow to cool.
  • If you don’t have cooked quinoa on hand, cook enough for one cup quinoa and allow to cool
  • Build the salad in a shallow bowl or on a platter. Spread quinoa on serving dish, top with several handfuls of arugula, place squash on arugula.  Scatter the goat cheese, pomegranate arils, cilantro and chopped nuts over the top.
  • Right before ready to serve, toss with just enough dressing to lightly coat salad.

Maple Vinagrette

  • Whisk together all vinaigrette ingredients until well blended.

Notes

If you would like to make this with Delicata Squash
  1. Preheat oven to 400°. Wash 1 large or 2 medium squash and slice crosswise into ½ inch rounds. (No paring is necessary, the skin will roast up nicely!)  Either with a spoon or paring knife, clean each round of seeds and pulp.  Place rounds on a cookie sheet and drizzle with EVOO, using your fingers to work the oil into the rounds if necessary.  Sprinkle with cumin, salt and pepper.
  2. Roast for 20-24 minutes, flipping rings halfway through roasting. Squash should develop some nice browning on each ring.