I am living for butternut squash right now since it’s such a versatile ingredient. It can be used in so many ways in so many recipes. I love a good arugula salad and this one is a favourite of mine. It’s quite easy to make and the best part is that it is quite filling too. Perfect as a side salad, easy main and my favourite for leftover lunches.
I paired this salad with a simple creamy maple dressing, which was just perfect. You could also pair this with a simple olive oil, lemon juice and Dijon mustard dressing too.
INGREDIENTS:
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1 small butternut squash, peeled and sliced about 1/2 inch thick.
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3 shallots, sliced into wedges
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2 tbsp of olive oil
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salt & pepper to taste
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arugula
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1/2 cup of mayonnaise
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1/4 cup of balsamic vinegar
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1 tbsp of olive oil
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1 tbsp of Dijon mustard
DIRECTIONS:
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Preheat oven to 450 degrees. Add slices of squash and chopped shallots into a large bowl and add in 1 tbsp of olive oil, salt, pepper. Toss to coat.
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Spread the onions and squash on a rimmed baking sheet and roast for about 30 minutes, or until tender and edges turn golden brown.
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Meanwhile, prepare the dressing by whisking together the mayo, balsamic vinegar, olive oil and Dijon mustard. Set aside.
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To assemble the salad, add a handful of arugula on a plate and arrange pieces of shallots and squash on top. Drizzle with some of the dressing and serve.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.
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