Butternut Squash Arugula Salad with Maple Vinaigrette
A hearty fall arugula salad with roasted butternut squash and maple vinaigrette
Servings: 4
Calories: 384kcal
Ingredients
For the Salad
- 12 oz baby arugula
- 1 medium butternut squash peeled, cleaned and cubed
- 1 cup canned white cannellini beans, rinsed and drained
- 1/4 cup dried cranberries
- 1/4 cup pecans toasted and chopped
- 2 tablespoons canola or olive oil
For the Dressing
- 4 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons apple cider vinegar I use an aged vinegar for this
- 1 -1 1/2 tablespoons pure maple syrup depending on how sweet you like it
- 1 tablespoon whole grain mustard
- kosher salt and ground pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss butternut with two tablespoons of canola or olive oil, salt and pepper. Spread out on a sheet pan and roast on the middle rack for 20 - 30 minutes, checking after 20 minutes. I like mine a bit caramelized, so I leave them in a little longer. Everyone's oven is different, yours may take less time or a smidge longer.
- While the butternut is roasting, make the dressing: Whisk all ingredients (except oil) together and then drizzle oil in slowly, in a steady stream while whisking quickly. If it doesn't emulsify, it's ok, just give it a good whisk again before you drizzle it over your salad.
- Drop the cranberries into a bowl with a bit of hot water for 10 minutes so they can plump up, then drain and set aside.
- Toss the pecans onto a small sheet pan and slide them into the oven for 5 minutes just so they warm through a bit, then let them cool slightly before giving them a rough chop.
- When squash is cooked to your liking, remove from oven and let it cool slightly before adding to the salad.
Assembly
- Pile the greens on a platter (or on plates) and top with the butternut, beans, cranberries and pecans.
- Drizzle dressing over the top and dig in.
Notes
This recipe will serve 4 people... Or 2 very hungry people.
If you prefer certain greens, use what you like best... Different greens have different textures and tastes, feel free to experiment and change it up.
A bit of fresh goat cheese crumbled on top of this salad is divine, give it a try!
If you prefer certain greens, use what you like best... Different greens have different textures and tastes, feel free to experiment and change it up.
A bit of fresh goat cheese crumbled on top of this salad is divine, give it a try!
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 35g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Sodium: 217mg | Fiber: 7g | Sugar: 15g