Butternut Squash Arugula Salad (Printable Version)
Roasted squash, arugula, goat cheese, pecans, and honey-balsamic vinaigrette create a fresh autumn dish.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 5 oz fresh arugula
→ Cheese & Nuts
03 - 3 oz goat cheese, crumbled
04 - ½ cup pecans, roughly chopped
→ Dressing
05 - 3 tbsp extra virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tbsp honey
08 - 1 tsp Dijon mustard
09 - ½ small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste
→ For Roasting
11 - 1½ tbsp olive oil
12 - ½ tsp ground cinnamon
13 - ½ tsp smoked paprika (optional)
14 - Salt and black pepper, to taste
# How-To:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cubed butternut squash with 1½ tablespoons olive oil, ground cinnamon, smoked paprika if using, salt, and pepper; spread evenly on the baking sheet.
03 - Roast the squash for 25 to 30 minutes, turning once halfway through, until golden brown and tender; allow to cool slightly.
04 - Toast pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant; remove from heat and allow to cool.
05 - Whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
06 - In a large bowl, combine arugula, roasted butternut squash, toasted pecans, and crumbled goat cheese.
07 - Drizzle vinaigrette over the salad just before serving and gently toss to combine. Serve immediately.
# Expert Tips:
01 -
- The contrast between sweet roasted squash and peppery arugula creates a flavor balance that keeps you coming back for more.
- It comes together faster than you'd expect, and tastes sophisticated enough to serve guests without fussing for hours.
- Everything can be prepped ahead, then assembled in minutes when you're ready to eat.
02 -
- Don't dress the salad too far ahead; the greens will wilt and the whole thing becomes soggy within minutes.
- Turning the squash halfway through roasting matters more than you think—it's the difference between some pieces brown and others pale.
03 -
- Toast your pecans in a dry skillet just before serving if you have time; their fragrance and crunch peak within minutes of toasting.
- Taste the vinaigrette before you dress the salad and adjust honey or vinegar to your preference—this is your moment to make it perfectly yours.