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.