Warm Butternut Squash Salad with Arugula
Warm Butternut Squash Salad with Arugula is a vibrant and nutritious dish that beautifully captures the essence of autumn. This delightful salad melds roasted butternut squash with peppery arugula, crunchy nuts, and a touch of sweetness from dried cranberries. It’s not only visually appealing with its array of colors but also offers a harmonious blend of flavors and textures that will impress at any gathering. Whether served as a hearty main course or a refreshing side dish, this salad is perfect for cozy dinners or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Seasonal
Ingredients
- Butternut squash (peeled and cubed)
- Arugula
- Dried cranberries
- Nuts (such as walnuts or pecans)
- Olive oil
- Salt
- Pepper
- Maple syrup
- Apple cider vinegar
- Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- While the squash roasts, whisk together maple syrup, apple cider vinegar, and Dijon mustard in a small bowl to make the dressing.
- In a large bowl, combine roasted squash with arugula, dried cranberries, and nuts. Drizzle dressing over the top and toss gently to coat.
- Serve warm as a satisfying main dish or side salad.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg