This is my favorite fall salad. It’s hearty, flavorful, and simple. I’ve taken it to numerous Friendsgiving’s, holiday parties, and small get togethers over the years and it’s always a crowd pleaser. It’s nice to take something fresh and green to break up the normal heavy dishes that adorn tables this time of year.
Whether your looking for a lighter dinner tonight or something to take to your next dinner party with friends, this is the perfect salad. I hope you enjoy it as I do!
Roasted Butternut Squash Arugula Salad:
- 1 bag Arugula
- 1 1/2 pounds butternut squash, pealed and cut into 1 inch cubes
- 6 ounces goat cheese, crumbled
- 1/2 cup roasted and salted pecans (candied pecans are also delicious)
- 1 lemon, juiced
- 3 tablespoons + 1 tablespoon olive oil
- 1 1/2 teaspoons grainy mustard
- Flaky sea salt and pepper
Method:
Preheat the oven to 410 degrees. Toss the cubed butternut squash with 1 tablespoon olive oil and salt and pepper to taste. Spread in a single layer on a baking pan. Bake for 16 -19 minutes on one side until lightly golden and then flip and put back in the oven for 10-12 minutes until tender and golden on the other side. Remove from oven and let cool.
in a large bowl mix the arugula, squash, goat cheese, and pecans. In a small bowl whisk the lemon juice, 1/4 cup olive oil, mustard, and a few pinches of sea salt. Pour over the arugula mixture and toss to coat. Taste and adjust for seasoning.
Serve and enjoy!
Tip: Roast the butternut squash a few days ahead of time and store in a reusable container. Then all you have to do is assemble right before your ready to eat!
