Go Back
–+ servings

Visit us at www.thebutteredhome.com for more!

A plate with arugula salad topped with roasted butternut squash, blue cheese, and pecans. A larger container is pouring more salad onto the plate. A pan of squash and a box of blue cheese are in the background on a wooden surface.
Print

Warm Butternut Squash Arugula Salad Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Brooke Burks

Ingredients

  • 1 medium butternut squash peeled and cubed
  • 2 tablespoons maple syrup
  • 1/4 cup olive oil plus 2 Tbsps for roasting squash
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1/4 cup red onion diced
  • 2 teaspoons dijon mustard
  • 6 cups arugula
  • 1/2 cup pecan halves roasted
  • 1/4 cup gorgonzola cheese crumbled

Instructions

  • Preheat the oven to 400°. Peel and remove the seeds from the squash. Cut into bite size pieces. Place on a parchment lined sheet pan. Drizzle with 2 tablespoons of olive oil,2 tablespoons of maple syrup and a little salt and pepper. Toss to coat. Roast for 20-25 minutes.
    1 medium butternut squash, 2 tablespoons maple syrup, 1/4 cup olive oil, 2 teaspoons salt, 1 teaspoon black pepper
  • In a medium sauce pan, combine apple cider, apple cider vinegar and onions. Simmer over low to medium heat for 5 minutes or until onions have softened. Remove from heat. Add dijon mustard, salt and pepper. Whisk in remaining olive oil to emulsify. Add in dried cranberries while still warm.
    1/4 cup olive oil, 2 teaspoons salt, 3 tablespoons dried cranberries, 3/4 cup apple cider, 2 tablespoons apple cider vinegar, 1/4 cup red onion, 2 teaspoons dijon mustard, 1 teaspoon black pepper
  • Place washed arugula in a container that has a lid. Add in pecans and drizzle dressing over. Garnish with crumbled gorgonzola. Place the top on and shake to combine or toss with tongs.
    6 cups arugula, 1/2 cup pecan halves, 1/4 cup gorgonzola cheese
  • Add squash to salad all at once or as you plate it. Dress with more gorgonzola if you like. Enjoy!

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 235kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 738mg | Potassium: 539mg | Fiber: 4g | Sugar: 14g | Vitamin A: 11834IU | Vitamin C: 26mg | Calcium: 118mg | Iron: 1mg

Got Questions?

Make sure to visit us at The Buttered Home for the original post for tips and faq's not found in the printed recipe. And its a great way to help your favorite recipe creators!

QR Code

Scan the code to be taken to the recipe website