foodie friday: butternut squash & arugula salad

Given the number of dessert and mac recipes I post, pin and dream about, I figured now is a good time to tell the world that I actually like fruits and veggies.


And this, is about the yummiest salad ever. Yes, I know it’s a salad that requires a recipe, which I am normally anti, but this is so delicious that I couldn’t wait to share.

Since I was already making butternut squash soup, I thought why now throw an extra one in the oven and make this awesome salad (recipe care of my aunt in CA). It is a prefect balance of sweet and savory, with the butternut squash, pepitas, goat cheese and arugula. And there are bits you can make ahead, but really, it’s actually quite simple to pull together.

And did I mention, it’s super yummy.

Roasted Butternut Squash and Arugula Salad

for the Butternut Squash
1 ¼ lb butternut squash, peeled, halved, and seeds removed
1 tbsp melted unsalted butter
Salt and pepper, to taste

for the Roasted Pepitas
1/3 cup pepitas
1 tablespoon light brown sugar
1/2 tsp salt
1/8 tsp cayenne pepper
1 tbsp  melted unsalted butter

for the Salad
1/3 cup walnut oil or extra virgin olive oil
2 tbsp fresh lemon juice
1 ½ oz blue or goat cheese
1/2 lb arugula
Salt and pepper, to taste

Preheat oven to 350 degrees.

Cut squash into 2-inch long pieces, about 1/4 inch think. Toss squash with butter and salt and pepper in a baking pan. Cover pan with foil and place in the oven for 20 minutes, until fork tender.

Toss pepitas, brown sugar, salt, cayenne and butter together. Place the seed in one layer on a shallow baking pan in the middle of the oven and toast till golden brown, about 10 minutes. Remove from oven and cool.*

Whisk together oil, lemon juice, salt and pepper in a large bowl. Crumble cheese into bowl, then add arugula. Gentle toss in warm squash and sprinkle with toasted seeds.

*Note: the pepitas can be made in advance, however, as a warning given how yummy they are, you may not be able to stop from munching on them. 

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