Friday, October 7

Arugula & Butternut Squash Salad

Now that it’s October, I’m ready to rekindle my love affair with my favorite winter vegetable, butternut squash (see past recipes here, here, and here). The squash makes this salad really hearty, and I love serving it slightly warm. It’s a nice flavor and texture contrast to the peppery arugula, tangy goat cheese, and crunchy nuts. Feel free to add or substitute ingredients with whatever you have on hand – I think this dish would be great with some dried cranberries or pomegranate seeds too. It’s definitely large enough to be an entrée, but you could also cut down the portion size and serve this is a first-course or side dish.

Arugula & Butternut Squash Salad:
For Dressing
  • Whisk together 1 tsp. Dijon mustard with 1 tbsp. pomegranate vinegar.*
  • Slowly stream in 1/4 c. extra-virgin olive oil. Season with salt and pepper. Set aside.
For Salad

  • Toss1 1/2 c. of diced butternut squash with 1 tbsp. of olive oil, salt, and pepper.
  • Cook squash in a 400°F oven for 30 minutes or until slightly browned on the outside and tender inside.
  • Let squash cool until just slightly warm.
  • Combine the squash with 4 c. of wild arugula, 4 oz. of crumbled goat cheese, and 1/4 c. toasted pine nuts.**
  • Toss with the dressing, to coat, and serve immediately.

Serves two (entrée)
Serves six (side dish)
*Can be substituted for apple cider vinegar.
**To toast nuts, place them in a dry pan and cook until golden brown, about 4 minutes.