Roasted Winter Squash & Arugula Salad
You don't need to wait for winter to enjoy roasted winter squash. It makes a delectable and nutrient-packed addition to a fresh green salad that you can enjoy whatever the weather! The natural sweetness of squash pairs beautifully with peppery arugula, a tart apple cider vinaigrette, and some add-ons like goat or feta cheese, dried cranberries, and toasted walnuts.
Ingredients
For the Roasted Squash:
2 cups of cubed butternut or mixed winter squash
2 tablespoons olive oil
1 teaspoon dried thyme (or 3 teaspoons fresh thyme)
Salt and pepper to taste
For the Salad:
4 cups fresh arugula leaves
1/2 cup crumbled goat or feta cheese
1/4 cup toasted pecans (or walnuts), roughly chopped
1/4 cup dried cranberries (optional)
For the Apple Cider Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions
Roast the squash:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed squash with olive oil, thyme, salt and pepper.
- Spread squash in a single layer on a lined baking sheet
- Roast for 25 - 30 minutes or until the squash is tender and slightly caramelized. Toss halfway through roasting time for even cooking.
- Remove from oven and let cool.
Prepare the vinaigrette:
- In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
- While whisking, slowly drizzle in the extra-virgin olive oil until the dressing is well combined.
Assemble the salad:
- In a large salad bowl, add the fresh arugula leaves.
- Add the roasted squash on top of the arugula.
- Toss well with dressing.
- Add crumbled goat or feta cheese.
Add toppings:
Sprinkle with nuts, dried cranberries, or toppings of your choice
