Recipe: Warm Butternut Squash and Arugula Salad

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Arugula, as we said yesterday, plays well with sweet fruits and vegetables, like this roasted butternut squash. The squash's sweetness is played up with a little winter spice - nutmeg and allspice - and paired up with fresh arugula and some toasted walnuts for crunch.

We love warm winter salads with slightly wilted greens and this one hits the spot. Toss the squash and greens together while the squash is still warm from the oven and drizzle the dressing over - it's warm and fresh at the same time.

We must admit, however, that the dressing is not absolutely necessary for this salad. It's still pretty good with just a little extra salt and pepper thrown on. But it does make it sweeter and a little more complete.

Warm Butternut Squash and Arugula Salad

serves 4


1 butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
Kosher salt
2 small bunches arugula, washed and torn
1 cup walnuts, toasted

Dressing
1/4 cup apple cider
1/8 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper

Heat the oven to 400ºF. Toss the cubed squash with the oil, spices, salt and pepper. Spread thin on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.

Let squash cool for five minutes then toss with the arugula and walnuts. Whisk the dressing ingredients together and drizzle over to taste.

Per serving, based on 4 servings. (% daily value)
Calories
311
Fat
29.9 g (45.9%)
Saturated
3.3 g (16.7%)
Carbs
9.1 g (3%)
Fiber
3.5 g (13.8%)
Sugars
4 g
Protein
6.6 g (13.1%)
Sodium
23.6 mg (1%)

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Recipe, Salad, Vegetarian

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.