Roasted Butternut Squash Salad with Arugula and Feta cheese is flavorful, easy to make and so delicious. Tossed in a simple Maple Balsamic vinaigrette and topped with crumbled Feta cheese, you’ll love every bite of it! Can be served as entree for 2 or side dish for 4 people.
If you love Butternut Squash, try this easy Butternut Squash Soup With Roasted Garlic and Penne Pasta With Butternut Squash And Shiitake Mushrooms.
Butternut Squash And Arugula Salad
Nothing special, you may think. Just a warm Butternut Squash salad with some mushrooms and Pecans.
While it may look and sound simple, there’s nothing ordinary about this delicious autumn salad. In fact, it has all characteristics to become your favorite Butternut Squash recipe:
- it’s served warm (however it tastes totally amazing when served cold)
- it’s cozy
- it’s tossed in a yummy Maple-Balsamic vinaigrette
- it’s crunchy
- really satisfying
Moreover, all these ingredients are carefully selected to achieve a delicious balance on our taste buds.
This Roasted Butternut Squash Salad makes a healthy and satisfying dinner recipe or a side dish. Think Thanksgiving or Christmas.
How to roast Butternut Squash in the oven?
- Chop: Peel Butternut Squash, slice it in half and remove the seeds. Cut the squash into 1/2 inch thick slices and then chop into bite-size cubes.
- Whisk: In a small bowl whisk together olive oil, maple syrup and Balsamic vinegar.
- Roast: Transfer Butternut Squash cubes on a baking dish, toss with a vinaigrette and roast for 25 minutes.
I also added mushrooms to this recipe. They provide additional flavor and texture along with some plant-based protein. You can use Portobello or White mushrooms.
And of course, a sprinkling of crumbled cheese is always a great idea. Here I used Feta, however Goat cheese, Gruyere or Fontina are all good options as well.
What else pairs with Butternut Squash?
This salad is very versatile and you can add or replace certain ingredients. Here’s what pairs great with roasted Butternut Squash:
Can you replace Butternut Squash with Pumpkin?
Absolutely. Despite that Pumpkin is considered a fruit and Butternut Squash – a vegetable, you can totally use one in place of another. They have the same texture, color and sweet nutty taste.
Moreover, you can even substitute Sweet Potato for Butternut Squash. No one will even notice a difference.
Looking for more healthy vegetables salads? Here are some of my favorites:
- Roasted Beets with Arugula and Goat cheese
- Roasted Bell Pepper and Cannellini Bean Salad
- Mini Bell Peppers and Zucchini Salad
- Creamy Healthy Cauliflower Salad with Radishes and Corn
Butternut Squash Arugula Salad
- Preheat the oven to 425 F.
- In a small whisk together Maple syrup, Balsamic vinegar, olive oil, salt and pepper.
- In a medium bowl toss together cubed Butternut Squash, mushrooms and 2-3 tbsp of vinaigrette. Transfer the veggies on a parchment lined baking dish and roast for 25 minutes.
- Remove the mushrooms, flip Butternut Squash and roast for another 10 minutes. Remove from the oven and set aside.
- At the same time, add Pecans to a small skillet. Toast over medium heat for 3-4 minutes until they are toasty-brown on the outside.
- In a large bowl combine roasted Butternut Squash, mushrooms, Arugula and Pecans. Drizzle with the remaining Maple-Balsamic vinaigrette and toss to combine. Adjust salt and pepper if necessary.
- Divide the salad among serving plates, sprinkle with Feta cheese and enjoy.