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Vegetarian Butternut Squash Arugula Salad

A delightful salad featuring roasted butternut squash, peppery arugula, and nutty toppings that is perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 medium butternut squash, peeled and diced
  • 4 cups arugula, washed and dried
  • 1/4 cup feta cheese, crumbled (or a Halal-friendly alternative)
  • 1/3 cup walnuts or pecans, toasted toasted for flavor
  • 1/4 cup dried cranberries or raisins
  • 2 tablespoons olive oil
  • to taste Salt and black pepper
  • 1 tablespoon balsamic vinegar (optional) for added flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Peel and dice the butternut squash into 1-inch cubes.
Roasting
  1. Toss the diced squash with olive oil, salt, and black pepper in a large bowl.
  2. Spread the squash out onto a baking sheet in a single layer and roast for about 20 minutes, stirring halfway through.
  3. The squash should be tender and slightly caramelized when finished.
Toasting Nuts
  1. While the squash is roasting, heat a small pan over medium heat.
  2. Add the walnuts or pecans and toast for 4-5 minutes until golden brown.
Assembly
  1. In a large serving bowl, combine the arugula, roasted butternut squash, toasted nuts, feta cheese, and dried cranberries or raisins.
  2. If using balsamic vinegar, drizzle it over the salad.
Serving
  1. Gently toss the salad to combine everything evenly and serve immediately while the squash is warm.

Notes

If butternut squash isn’t available, substitute with sweet potatoes or pumpkin. Roast your squash ahead of time for quick preparation. Avoid overcrowding the baking sheet to ensure proper roasting.