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Butternut squash is a type of winter squash that is characterized by its distinctive bell shape and smooth, tan skin. Its flesh is a deep orange color, which signifies its high beta-carotene content, a precursor to vitamin A. This nutrient is essential for maintaining healthy vision, skin, and immune function. Additionally, butternut squash is low in calories and high in fiber, making it an excellent choice for those looking to maintain a balanced diet.

Warm Butternut Squash Salad with Arugula

Embrace the flavors of fall with this Cozy Autumn Butternut Squash Salad. Featuring roasted butternut squash, crunchy nuts, dried cranberries, and optional feta, this dish is as nourishing as it is beautiful. Perfect for chilly days or festive gatherings, it highlights seasonal produce while supporting sustainable eating. Enjoy the warm spices and vibrant colors that make this salad a true celebration of autumn’s bounty while being easy to prepare and delightful to share.
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Ingredients
  

1 medium butternut squash, peeled and diced

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

4 cups fresh arugula

1/2 cup toasted pecans or walnuts

1/2 cup cranberries (dried or fresh)

1/4 cup crumbled feta cheese (optional)

2 tablespoons balsamic vinegar

1 tablespoon maple syrup (optional)

1 clove garlic, minced

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: On a large baking sheet, toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg until evenly coated.

      Roast the Squash: Spread the squash in a single layer on the baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, tossing halfway through for even cooking.

        Mix the Dressing: While the squash is roasting, in a small bowl, whisk together the balsamic vinegar, maple syrup (if using), minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste.

          Combine the Salad: In a large mixing bowl, add the fresh arugula, toasted pecans or walnuts, and cranberries. Once the squash is done roasting, let it cool for a few minutes before adding it to the bowl.

            Dress the Salad: Pour the dressing over the arugula mixture and gently toss everything together until well combined and coated.

              Serve: If desired, sprinkle crumbled feta cheese on top before serving. Enjoy your warm butternut squash salad!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4