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Roasted butternut squash salad on a white plate with a gold fork.
Print Recipe
5 from 4 votes

Butternut Squash Arugula Salad with Maple Vinaigrette

Peppery baby arugula is topped with creamy white beans, crunchy toasted pecans, sweet dried cranberries and roasted butternut squash, then drizzled with maple vinaigrette for the perfect fall salad.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salads
Cuisine: American
Servings: 4
Calories: 396kcal
Author: Cheryl Bennett

Ingredients

For the Salad

  • 10 ounces baby arugula
  • 1 medium butternut squash peeled, cleaned and cubed
  • 1 cup cannellini beans canned beans, rinsed and drained
  • ¼ cup dried cranberries
  • ¼ cup pecans toasted and roughly chopped
  • 2 tablespoons olive oil

For the Dressing

  • 4 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 -1 ½ tablespoons pure maple syrup
  • 1 tablespoon whole grain mustard
  • kosher salt and ground pepper to taste

Instructions

  • Preheat oven to 400°F.
  • Toss butternut with two tablespoons of olive oil, salt and pepper. Spread out on a sheet pan and roast on the middle rack for 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. *You can also use an immersion blender to bring it together.
  • Place the pecans on 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.
  • * If you cranberries are a little on the drier side, cover them with a bit of hot water for 2 minutes so they can plump up, then drain and set aside.

Assembly

  • Pile the greens on a platter (or on plates) and top with the roasted butternut squash, cannellini beans, cranberries and chopped toasted pecans.
  • Drizzle dressing over the top and dig in.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 40g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 165mg | Potassium: 966mg | Fiber: 8g | Sugar: 13g | Vitamin A: 21619IU | Vitamin C: 50mg | Calcium: 241mg | Iron: 4mg