Fall Salad with Butternut Squash and Arugula
Make a fall salad with butternut squash, peppery arugula, dried figs, sliced almonds, and lemon dressing for a bright roasted vegetable side.
Servings 4 servings
Calories 420kcal
Equipment
- Baking Sheet
- Oven
- Large bowl
- Small bowl
- Whisk
Ingredients
Salad
- 2 lbs butternut squash peeled and diced into ½ to ¾ inch cubes
- 5 oz arugula
- 1/2 cup walnuts chopped
- 1/4 cup dried cranberries
- 1/4 cup goat cheese crumbled
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup fresh thyme chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss the butternut squash with 1 tablespoon of olive oil, maple syrup, cumin, coriander, cinnamon, and cayenne pepper on the prepared baking sheet.
- Roast the squash in the preheated oven for 20-25 minutes, or until tender and lightly browned.
- Add the chopped walnuts to the baking sheet and continue roasting for an additional 5 minutes, or until the walnuts are toasted.
- Remove the baking sheet from the oven and let it cool slightly.
- In a large bowl, combine the arugula, roasted squash, toasted walnuts, and dried cranberries.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- Drizzle the vinaigrette over the salad and toss to combine.
- Top the salad with crumbled goat cheese and chopped fresh thyme.
- Serve immediately and enjoy!
Notes
Nutritional information:
- Calories: 420
- Protein: 15g
- Carbohydrates: 30g
- Fat: 20g
- Saturated fat: 5g
- Cholesterol: 10mg
- Sodium: 200mg
- Potassium: 400mg
- Fiber: 10g
- Sugar: 10g
- Vitamin A: 20 IU
- Vitamin C: 40mg
- Calcium: 10mg
- Iron: 2mg