Arugula Butternut Squash Salad: Perfect for Thanksgiving
Sweet roasted squash meets peppery arugula with tangy feta and crunchy pepitas. Fall flavors in every delicious bite!
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.