How to Make Squash Arugula Salad – It's EasyAF!

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor while being lower in calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and add crunch without the higher cost of walnuts.

Cut the butternut squash in half and remove the seeds.

Peel the butternut squash using a peeler.

Cut the bottom half of the squash into half moons and the top into squares.

Season the squash with salt, black pepper, and olive oil.

Roast the squash in a 425°F (218°C) oven for about 20 minutes until tender but not too soft.

Arrange the roasted squash on a plate artistically.

Toss arugula lightly with toasted pumpkin seeds and a little vinaigrette made from olive oil and lemon juice.

Add black pepper and some cubes of roasted squash to the salad mixture.

Shave parmesan cheese over the top of the salad.

Drizzle with pumpkin seed oil if available.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens