Arugula Butternut Squash Salad With Maple-Lime Dressing

One among many of Autumn’s most flavorful squashes is the butternut squash. It is very versatile, as you can make hearty soups with it, like this Coconut and Butternut Squash Soup.

You can roast it with other vegetables, like with this Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.

And use it to add color to leafy green salads like this Roasted Butternut Squash & Blood Orange Salad.

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Not only does butternut squash add color to salads, but it also offers a sweet and nutty flavor.

Butternut squash when roasted makes for a wonderful flavor combination with dried tart cranberries, the crunch of pumpkin seeds and tangy goat cheese as is found in this Arugula Butternut Squash Salad.

But it doesn’t stop there as it’s mix with a with a maple-lime dressing.

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Arugula Butternut Squash Salad With Maple-Lime Dressing

1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes

1 tablespoon olive oil

salt and pepper to taste

Salad dressing

⅓ cup extra virgin olive oil

¼ cup Dijon mustard

¼ cup maple syrup

Juice of 1 small lime (about 1.5 – 2 tablespoons)

Salad ingredients

1 cup pumpkin seeds toasted

5 oz. baby arugula

1/2 cup (4 oz) goat cheese, crumbled

½ cup dried cranberries

Roasting The Butternut Squash

Preheat oven to 400 F. Line the baking sheet with parchment paper.

Toss cubed butternut squash and 1 tablespoon of olive oil together on a baking sheet. Season with salt and pepper.

Arrange butternut squash evenly in a single layer on the baking sheet. Roast for 20-30 minutes, until softened.

Make The Salad Dressing

While the squash is roasting, combine all salad dressing ingredients in a salad dressing shaker and shake until emulsified.

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Alternatively, add salad dressing ingredients to a small mason jar. Tighten the lid and shake until emulsified.

Add more lime juice to taste, if desired

Assembling The Salad

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Combine all the salad ingredients in a large serving bowl. Add the dressing, starting with 1/3 cup (add more if needed). Toss to combine.

Plate salad and top with some goat cheese.

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More Great Salads To Try

• Arugula Cherry Salad with Goat Cheese & Candied Pecans
• Sweet Potato Salad With A Orange Vinaigrette
• Moroccan Orange & Radish Salad With Cinnamon Vinaigrette

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More Deliciously Yummy Recipes

• Chorizo & Egg Breakfast Croissant
• Mason Jar Salad With A Homemade Vinaigrette
• Cranberry Balsamic Vinaigrette
• French Apple Cake
• Two-Hour Turkey