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 ](https://www.bmc.org/recipes/curried-butternut-squash-and-apple-soup) and our [Butternut Squash Dip](https://www.bmc.org/recipes/butternut-squash-dip).



 

    Serves: 6 servings    Total Time:  40 minutes Prep Time: 20 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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

  Serving Size: 6 serving Calories: 210 Calories Fat: 14 Saturated Fat: 2 Carbohydrates: Net Carb: 20 Dietary Fiber: 2 Protein: 2 Sodium: 248  

## Dietary Restrictions

 Vegan