Ingredients
- Arugula (4 cups): Fresh arugula adds a peppery bite and serves as the perfect base for this salad. It’s full of antioxidants and vitamins, making it a healthy, flavorful choice for the fall season.
- Butternut Squash (1 small): Roasted butternut squash is the star of this salad. It adds sweetness and a hearty texture that pairs perfectly with the arugula.
- Dried Cranberries (1/2 cup): The tartness of cranberries adds a pop of color and flavor. Plus, they’re the perfect complement to the sweet squash and savory arugula.
- Pecans or Walnuts (1/4 cup, chopped): A handful of toasted pecans or walnuts adds crunch and richness. These nuts also bring in a subtle earthiness that elevates the flavors of the salad.
- Goat Cheese (1/4 cup, crumbled): Soft, tangy goat cheese is a luxurious addition that provides creaminess and a burst of flavor.
- Olive Oil (2 tablespoons): A good-quality extra virgin olive oil is key for the vinaigrette and to drizzle on the roasted squash for added flavor.
- Maple Syrup (1 tablespoon): This natural sweetener adds just the right amount of sweetness to the dressing, making it feel like a fall treat.
- Apple Cider Vinegar (1 tablespoon): The acidity of apple cider vinegar balances the sweetness of the maple syrup, creating a perfect vinaigrette.
- Dijon Mustard (1 teaspoon): A touch of Dijon mustard adds a little zing to the vinaigrette.
- Salt & Pepper: Simple but essential to bring out the flavors in the salad.
Instructions
Here’s how to make this gorgeous, flavorful Autumn Arugula Salad!
- Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Toss the cubes in olive oil, salt, and pepper, and spread them in an even layer on a baking sheet. Roast for 15-20 minutes, or until the squash is tender and lightly caramelized on the edges. Be sure to flip the cubes halfway through to ensure they roast evenly. This step fills your kitchen with that warm, cozy smell of fall! Set the squash aside to cool slightly once it’s done. - Prepare the Vinaigrette
While the squash is roasting, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Taste it and adjust the seasoning to your liking. If you like your dressing sweeter, add a touch more maple syrup; if you prefer it tangier, add a little more vinegar. Set the vinaigrette aside. - Toast the Nuts
In a small pan, toast the chopped pecans or walnuts over medium heat for 2-3 minutes until they’re fragrant and slightly golden. Watch them closely so they don’t burn. Set them aside to cool. - Assemble the Salad
In a large salad bowl, combine the fresh arugula, roasted butternut squash, dried cranberries, toasted nuts, and crumbled goat cheese. Drizzle the vinaigrette over the top, tossing gently to coat everything. Don’t toss too vigorously—the soft squash and goat cheese can break apart easily. - Serve and Enjoy
Serve the salad immediately or refrigerate it for up to 30 minutes before serving. The flavors get even better as they sit! Serve this salad as a side dish with your favorite protein or as a light main course with a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 22g
- Carbohydrates: 30g
- Protein: 8g