Butternut Squash and Arugula Salad

This roasted butternut squash salad with balsamic Dijon dressing is a seasonal delight, featuring caramelized squash, peppery arugula, and a rich, creamy dressing perfect for fall gatherings or a weeknight dinner.

Table of Contents

• Summary of Ingredients
• Additions, Variations, and Substitutions
• How to Make This Butternut Squash Salad
• Tips for Making Ahead, Leftovers, and Storage
• Serving Suggestions
• Final Thoughts
• Connect with Me!

There’s something so inviting about a warm butternut squash salad, especially when the air is crisp and the leaves are falling. Roasted butternut squash with its caramelized edges paired with fresh arugula and a creamy balsamic Dijon dressing is a salad that brings out all the flavors of autumn. As a recipe developer, I’m all about easy everyday meals with minimal ingredients that deliver maximum flavor, and this butternut squash salad does exactly that.

Whether you’re making it as a hearty side dish or a light main course, this salad promises rich flavors and is a perfect way to incorporate seasonal ingredients in a healthy and delicious way.

Summary of Ingredients

• Balsamic Dijon Dressing: A creamy blend of balsamic vinegar, Dijon mustard, olive oil, and mayo for a rich and tangy finish.
• Butternut Squash: The star of the show, offering a sweet, caramelized flavor when roasted.
• Shallots: Adds depth with a subtle, sweet onion flavor that complements the squash.
• Arugula: Its peppery bite balances the sweetness of the roasted vegetables.

Additions, Variations, and Substitutions

• Add Apples or Pears: For a fruity twist, add slices of apple or pear to the salad.
• Swap Arugula for Kale: Kale adds an extra layer of texture and a bit more nutritional heft.
• Add Nuts or Seeds: Toss in some toasted pecans, walnuts, or pumpkin seeds for crunch.
• Goat Cheese or Feta: Crumbled goat cheese or feta adds a creamy and tangy element.
• For a Vegan Option: Substitute vegan mayo and skip the cheese for a delicious plant-based version.

How to Make This Butternut Squash Salad

Preheat and Prepare: Preheat the oven to 450°F (232°C). Toss the butternut squash slices and shallots with olive oil, salt, and pepper.

Roast: Spread the squash and shallots on a baking sheet and roast for about 30 minutes, or until tender and golden brown at the edges.

Make the Dressing: In a small bowl, whisk together the mayonnaise, balsamic vinegar, olive oil, and Dijon mustard until smooth and creamy.

Assemble: Place arugula on a serving plate, layer the roasted squash and shallots on top, and drizzle with the balsamic Dijon dressing.

Tips for Making Ahead, Leftovers, and Storage

• Make Ahead: Roast the squash and shallots up to a day in advance. Store in an airtight container in the fridge, and reheat slightly before adding to the salad.
• Leftovers: Store leftover salad (without dressing) in the fridge for up to 2 days.
• Dressing Storage: Keep leftover dressing in a sealed container in the fridge for up to 5 days.

Serving Suggestions

This butternut squash salad pairs beautifully with a variety of dishes. Try serving it alongside:

• Grilled Chicken or Turkey: The savory notes in the meat complement the roasted squash.
• Quinoa or Farro: Serve the salad on a bed of grains for a heartier dish.
• Butternut Squash Soup: Make it a full autumn-inspired meal by pairing with a creamy butternut squash soup.

Final Thoughts

This roasted butternut squash salad is a celebration of fall flavors, from the caramelized squash to the peppery arugula and creamy balsamic Dijon dressing. It’s easy to prepare, incredibly flavorful, and can be adapted to fit your taste preferences. Whether you’re bringing this to a holiday gathering or simply enjoying it as a cozy meal, this salad will definitely bring a touch of autumn to your table.

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