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At the heart of this Cozy Autumn Butternut Squash Salad are the carefully selected ingredients that contribute to its unique flavor profile. Each component plays a significant role, elevating the dish from simple to spectacular.

Warm Butternut Squash Salad with Arugula

Celebrate the flavors of fall with this Cozy Autumn Butternut Squash Salad. Featuring roasted butternut squash, peppery arugula, nutty quinoa, and a sprinkle of feta cheese, this dish is as nutritious as it is delicious. Ideal for any occasion, it combines seasonal ingredients to create a beautiful medley of textures and tastes. Enjoy it warm or cold, as a side or main course, and embrace the essence of autumn in every bite. Perfect for gatherings or cozy nights in!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

Salt and pepper to taste

4 cups fresh arugula

1/2 cup cooked quinoa

1/3 cup crumbled feta cheese

1/4 cup dried cranberries

1/3 cup toasted pecans or walnuts

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 small garlic clove, minced

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Butternut Squash: In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper until well-coated. Spread the squash evenly on a baking sheet lined with parchment paper.

      Roast the Squash: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through to ensure even cooking.

        Make the Dressing: While the squash is roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Adjust the sweetness or acidity as desired.

          Assemble the Salad: Once the butternut squash is done roasting and slightly cooled, in a large salad bowl, combine the arugula, cooked quinoa, crumbled feta cheese, dried cranberries, and toasted nuts.

            Add the Squash: Gently fold the warm roasted butternut squash into the salad mixture. Drizzle the dressing over the top and toss gently to combine all the ingredients.

              Serve: Divide the salad into bowls or plates and serve immediately while still warm. Enjoy as a delightful side dish or a light main course!

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4