Butternut Squash Arugula Salad
This butternut squash arugula salad with tahini dressing using roasted butternut squash on top of arugula. Add in pecans, kalamata olives and mint a perfect side dish for Fall.
Butternut Squash Arugula Salad is a vibrant and satisfying dish that perfectly balances warm roasted vegetables with fresh, peppery greens. This salad brings together sweet caramelized butternut squash, crisp arugula, and a bright dressing to create a meal that feels both hearty and refreshing. It’s the kind of salad that works beautifully as a centerpiece for a seasonal dinner.
The star of the dish is roasted butternut squash. When roasted in the oven, the squash becomes tender with golden edges and a naturally sweet flavor that intensifies during cooking. The caramelization adds depth and warmth, transforming the squash into a rich and comforting component of the salad. Its soft texture contrasts nicely with the crisp greens and other toppings.
Meanwhile, arugula provides the perfect counterbalance to the sweetness of the squash. Known for its peppery bite and delicate leaves, it adds freshness and a hint of sharpness that keeps the salad lively. As the warm squash meets the greens, they wilt slightly, allowing them to absorb the dressing while still maintaining their bright flavor.
A simple vinaigrette ties everything together. Often made with olive oil, lemon juice or vinegar, and a touch of sweetness, the dressing enhances the flavors of both the squash and the greens. The acidity brightens the dish and prevents it from feeling too heavy, making every bite balanced and refreshing.
Many variations of this salad include additions like toasted nuts, dried cranberries, or crumbled cheese for extra texture and flavor. These ingredients add layers of sweetness, crunch, and creaminess that make the salad even more satisfying.
Butternut Squash Arugula Salad is as beautiful as it is delicious, with its vibrant colors and fresh ingredients. This salad offers a wonderful combination of warmth, brightness, and seasonal flavor.
Butternut Squash Arugula Salad
Ingredients
- 1 2.5 lb butternut squash
- 1 red onion
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1¼ tsp salt
- ½ tsp pepper
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp mayo
- 2 tbsp lemon juice
- 1 clove garlic-minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 cups baby arugula
- 3/4 cup pecans-toasted and chopped
- 1/3 cup kalamata olives-chopped
- 1/4 cup fresh mint-chopped
Instructions
- Peel, seed butternut squash and cut into 1" cube. Slice the red onion 1/2" thick.
- Heat the oven to 425'. In a large bowl toss the squash, onion, cumin, salt, and pepper in the olive oil. Spread on a parchment lined baking sheet. Roast until browned and tender for 35-45 minutes. Stir halfway through. Remove from the oven and let cool for 15 minutes.
- To make the dressing whisk tahini, water, mayo, lemon juice, garlic, salt and pepper in empty bowl until creamy and combined.
- Reserve 1/4 cup dressing. Add arugula to empty bowl and toss to combine. Season with salt and pepper. Spread arugula on a platter and top with squash, onions, pecans, olives and mint. Drizzle salad with the reserved dressing. Serve.