Arugula Butternut Squash Salad: Perfect for Thanksgiving
Here’s the thing – I’m totally obsessed with this Arugula Butternut Squash Salad! It’s got everything you want in one bowl. The peppery arugula? Amazing with the sweet squash. Every time I make it for family dinners, people go crazy for it.
The colors are so pretty, and honestly, it tastes even better than it looks. Those little pomegranate seeds pop in your mouth, the feta adds creaminess, and don’t even get me started on the crunchy pepitas.
Plus, it’s the perfect way to lighten up your Thanksgiving spread without feeling like you’re missing out on the good stuff!
Ingredients You’ll Need
So, this salad is packed with flavors that just work together. Want to know the amounts? Just scroll down to the recipe card!
- Butternut Squash: Gets all caramelized and sweet when you roast it – pure comfort food vibes.
- Arugula: Those peppery greens are the perfect base and keep things fresh and light.
- Pomegranate Arils: Little ruby jewels that burst with tangy sweetness in every single bite.
- Feta Cheese: Creamy and salty, it balances out all that sweetness like a dream.
- Pepitas: These toasted pumpkin seeds add the crunch factor you didn’t know you needed.
- Olive Oil: Good quality stuff makes your squash golden and your dressing smooth.
- Maple Syrup: Just a touch makes everything taste like fall in the best way.
- Balsamic Vinegar: Tangy and bright, it wakes up all the other flavors perfectly.
How to Make Arugula Butternut Squash Salad
Okay, so this takes about 40 minutes total. But most of that? The oven does the work!
Step 1: Prepare and Season the Squash
Peel and cube your butternut squash into bite-sized pieces – about 3 cups worth. Toss them with 2 tablespoons of olive oil and sprinkle with salt and pepper. Make sure every piece gets coated so they all roast up nice and golden.
Step 2: Roast the Butternut Squash
Spread everything on your lined baking sheet. Pop it in a 425°F oven for 25-30 minutes. Flip the pieces halfway through. You want those edges caramelized and slightly crispy while the inside gets all tender and sweet. YUM!
Step 3: Prepare the Dressing
Whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon maple syrup, and a pinch of salt. Simple, right? This light dressing lets all your ingredients shine without hiding their flavors.
Step 4: Toast the Pepitas
Heat up a dry pan and toast those pepitas for 3-4 minutes. Keep stirring! They go from perfect to burnt super fast. When they smell nutty and look golden, you’re done.
Step 5: Assemble the Salad
Grab your big bowl and add 4 cups of fresh arugula. Add the cooled squash pieces – if they’re too hot, they’ll wilt your greens! Drizzle with dressing and toss everything gently. You want the leaves lightly coated, not drowning.
Step 6: Add Final Toppings
Now for the fun part! Sprinkle on ½ cup feta, your toasted pepitas, and ⅓ cup of those gorgeous pomegranate arils. Each bite will be different, and that’s exactly what makes this salad so exciting. Serve it right away!
Tips for the Best Arugula Butternut Squash Salad
- Give your squash space on that pan. Crowded veggies steam instead of roast. Nobody wants soggy squash!
- Let it cool down a bit before mixing with greens. Warm squash plus arugula equals sad, wilted leaves.
- Toast those pepitas fresh each time for maximum crunch.
- Splurge on good feta – the cheap stuff can taste chalky and ruin everything.
- Wait to dress until you’re ready to eat. Dressed salad sitting around gets limp and sad.
Variations and Substitutions
Want to mix things up? Here’s what I’ve tried and loved!
- Baby spinach works great: Not a fan of peppery greens? Swap in mild baby spinach instead.
- Add Grains: Add quinoa, like my Butternut Squash Quinoa Salad.
- Try goat cheese: It’s creamier than feta and melts a little on warm squash. So good!
- Dried cranberries are perfect: Can’t find pomegranate? Those sweet-tart cranberries do the job beautifully.
- Pecans or walnuts: These add a richer, buttery flavor if pepitas aren’t your thing.
- Honey’s another option: Use it instead of maple syrup for a different kind of sweetness.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! Roast your squash up to two days early. Keep it in the fridge. Just assemble everything fresh when you’re ready to serve.
How do I store the leftover salad?
Keep everything separate in containers. The squash, greens, and toppings all stay good for three days. Only dress what you’ll eat!
What to serve with arugula butternut squash salad?
It pairs perfectly with roasted turkey or chicken. It also goes really well with a big pasta dish.
Can I use pre-cut butternut squash?
Yes! It costs more, but honestly, cutting squash is a workout. Save yourself the trouble if you want.
How do I know when butternut squash is done roasting?
Poke it with a fork. If it slides in easily and the edges look caramelized? You’re golden!
Can I add protein to this salad?
For sure! Grilled chicken, crispy chickpeas, or even steak make this a complete meal. Fill you right up!
How do I remove pomegranate arils easily?
Cut it in half. Hold it upside down over a bowl and whack it with a wooden spoon. The seeds fall right out!
Arugula Butternut Squash Salad: Perfect for Thanksgiving
Ingredients
- 3 cups butternut squash peeled and cubed (1-inch pieces)
- 5 tablespoons olive oil divided
- Salt and black pepper to taste
- 4 cups fresh arugula
- ½ cup feta cheese crumbled
- ¼ cup unsalted pepitas toasted
- ⅓ cup pomegranate arils
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
Instructions
- Heat your oven to 425°F and line your baking sheet with parchment paper.
- Toss butternut squash cubes with olive oil, salt, and pepper until everything’s coated.
- Spread squash pieces out on the sheet. Don’t pile them up or they’ll steam.
- Roast for 25-30 minutes, flipping once, until edges turn golden and caramelized.
- Toast pepitas in a dry pan over medium heat until they smell nutty.
- Mix olive oil, balsamic vinegar, maple syrup, salt, and pepper together for dressing.
- Put arugula in your big bowl and add the slightly cooled roasted squash.
- Pour dressing over everything and toss gently. Don’t bruise those delicate greens!
- Sprinkle feta cheese, toasted pepitas, and pomegranate arils on top. ENJOY!
- Serve right away while the squash is still a little warm. Perfection!
Notes
- Wait 5 minutes after roasting before adding the squash to keep the arugula crisp.
- Keep undressed salad parts separate in the fridge for up to three days.
- Any winter squash works if you can’t find butternut at the store.
- Toss in grilled chicken or chickpeas to make this a filling main dish.
- Baby spinach or mixed greens taste great if arugula’s too peppery for you.
