How to Make Warm Butternut Squash and Arugula Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a similar tangy flavor with lower fat.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and provide a crunch.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a similar tang with less sweetness.

Heat butternut squash in the microwave for about 4 minutes to soften for peeling.

Preheat oven to 400°F (200°C).

Peel the butternut squash, trimming the ends and cutting it into rounds.

Remove seeds and chop the squash into wedges or bite-sized pieces.

Spread the squash on a parchment-lined sheet pan in a single layer.

Drizzle with about 2 tablespoons of olive oil and 1 tablespoon of maple syrup.

Add about 1 teaspoon of salt and 1 teaspoon of black pepper, then toss to coat the squash.

Roast squash in the oven for about 20 to 25 minutes until tender.

In a medium-sized boiler, combine 3/4 cup of apple cider and 2 tablespoons of apple cider vinegar, then heat over medium-high.

Add 1/4 cup of minced red onion to the boiling mixture and simmer for about 6 to 8 minutes until reduced to about 1/4 cup of liquid.

Remove from heat and whisk in 2 teaspoons of dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until combined.

Slowly whisk in 1/4 cup of olive oil until the dressing emulsifies.

Add 3 tablespoons of dried cranberries and 1/2 cup of roasted pecan halves to the dressing and mix.

In a large bowl, combine 6 to 7 cups of washed arugula and pour the dressing over it.

Seal the bowl and toss the salad until well mixed, ensuring dressing coats the arugula.

Once the squash is done, serve it on top of the salad and sprinkle with about 1/4 cup of crumbled gorgonzola cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens