Description

Warm Butternut Squash Salad with Arugula is a vibrant, seasonal dish that perfectly captures the essence of fall. This delightful salad features roasted butternut squash, providing a sweet and nutty base, complemented by the peppery freshness of arugula. Topped with crunchy walnuts and tart dried cranberries, this salad offers a satisfying mix of textures and flavors that’s both nourishing and filling. Whether enjoyed as a main course or a side dish at family gatherings, this warm salad is sure to impress.

Ingredients

Scale

1 medium butternut squash, peeled and cubed
4 cups arugula
1 cup walnuts or pecans, roughly chopped
1/2 cup dried cranberries
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
2 tablespoons fresh parsley, finely chopped

Instructions

Preheat the oven to 400°F (200°C).
Cut the butternut squash into small cubes and toss with olive oil, salt, and pepper.
Spread the squash on a baking sheet and roast for 25-30 minutes until golden brown and tender.
In a large mixing bowl, combine arugula, toasted nuts, dried cranberries, and roasted butternut squash.
Whisk together olive oil and balsamic vinegar in a small bowl before pouring over the salad.
Toss gently until all ingredients are well coated.
Serve garnished with fresh parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 260
Sugar: 8g
Sodium: 120mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: For added protein, include grilled chicken or chickpeas. Substitute nuts based on preference or dietary needs. Consider adding seasonal fruits like apples for extra flavor.