Important Announcements

Nondiscrimination Statement Update

Boston Medical Center Health System complies with applicable Federal civil rights laws and does not discriminate on the basis of age, race, color, national origin (including limited English proficiency and primary language), religion, culture, physical or mental disabilities, socioeconomic status, sex, sexual orientation and gender identity and/or expression. BMCHS provides free aids and services to people with disabilities and free language services to people whose primary language is not English.

To see our full nondiscrimination statement, click here.

Campus Construction Update

Starting September 14, we’re closing the Menino building lobby entrance. This, along with the ongoing Yawkey building entrance closure, will help us bring you an even better campus experience that matches the exceptional care you've come to expect. Please enter the Menino and Yawkey buildings through the Moakley building, and make sure to leave extra time to get to your appointment. Thank you for your patience. 

Click here to learn more about our campus redesign. 

The slight spiciness of arugula pairs so well with the sweet, roasted squash and dried fruit. With walnuts in there, you get a bit of protein and crunch, as well. This is such a beautiful and tasty salad! For more squash recipes, try our Curried Butternut Squash Soup  and our Butternut Squash Dip

Ingredients


Squash - 1 medium butternut, kabocha, acorn or other winter squash (about 1.5 pounds), peeled and cut into ¾ inch chunks Oil - 2 Tablespoons avocado, sesame, canola oil, peanut, or light olive oil Rosemary - 1 Tablespoon fresh, chopped or 1 teaspoon dried (or substitute thyme, dill, oregano) Maple-syrup - 1 Tablespoon pure maple syrup Salt - ¼ teaspoon Pepper - ¼ teaspoon Dried-fruit -¼ cup dried cranberries or cherries Arugula - 6 oz baby arugula Walnuts - ½ cup walnuts halves, toasted Dressing Oil - 1/4 cup olive oil Vinegar - 3 Tablespoons apple cider vinegar Shallots - 1 Tablespoon minced shallot or onion Mustard - 2 teaspoons Dijon mustard Syrup - 2 teaspoons maple syrup Salt - ¼ teaspoon Pepper - ¼ teaspoon

Instructions

Step 1
Preheat the oven to 400 degrees °F . Place the butternut squash chunks on a sheet pan and toss with 2 tbsp olive oil, rosemary, maple syrup, 1/4 tsp salt and 1/4 tsp pepper.
Step 2
Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
Step 3
For the dressing: whisk together olive oil, apple cider vinegar, mustard, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper.
Step 4
Place the arugula in a large salad bowl, toss with dressing. Top salad with roasted squash mixture,, and walnuts.

Notes

Nutrition Information

Dietary Restrictions

Vegan