Fall brings back a lot of awesome things {cute sweaters and boots, anyone?} and one of my favorites is the return of the roasted butternut squash! I could eat roasted butternut squash every day and be a very happy camper. It’s like candy to me. I’ll never get sick of it.
One of my favorite ways to eat it is on top of a big salad full of creamy goat cheese and peppery arugula. We just planted arugula in our garden and I’m loving it so far!! More garden updates coming soon — we’ve been working hard out there lately! Or should I say, Adam has been working hard building planter boxes. I’ve just been watering plants and reaping the benefits.
This seasonal salad is light and delicious! It’s sure to become a staple lunch for me this fall…I mean, you can never go wrong with goat cheese, right?
Roasting veggies brings out their natural sugars so this butternut squash is super sweet! You probably want to double the recipe here and keep half the squash for snacking purposes. Or at least that’s what I do, anyway.
The dressing I like to use is a very light ginger orange vinaigrette. It’s so simple! Just olive oil, fresh ginger, fresh orange juice, salt and a squeeze of honey. Yum.
It doesn’t exactly feel like fall outside yet but we’re faking it till we make it. I’ll probably turn orange by the end of the season from all the squash I plan to consume.
Roasted Butternut Squash and Arugula Salad with Ginger Orange Vinaigrette
serves 2
Ingredients:
2 cups baby arugula
about 1 1/2 cups chopped and peeled butternut squash (I just use one of the bags from the produce section of Trader Joe’s!)
1/2 cup crumbled goat cheese
for dressing ~
3 tbsp olive oil
juice of 1 orange
1/2″ knob of fresh ginger, peeled and minced
pinch of salt
squeeze of honey
Directions:
Preheat oven to 400 degrees. Line a baking sheet with tin foil and lightly spray with a nonstick cooking spray. Scatter the squash on, sprinkle with a little salt and place in the oven to roast for about 30 minutes, until golden and tender. Remove and let cool slightly.
Divide the arugula between two places. Top with squash and goat cheese.
To make the dressing, combine the olive oil, fresh ginger, orange juice, salt and honey in a small bowl or mason jar. Stir or shake until well combined then drizzle dressing over the salads.
Enjoy!
Time:
45 minutes
Michelle @ A Healthy Mrs
September 11, 2013 at 4:14 amMmmmm – looks good! It makes me want to get out my immersion blender and make some Butternut Squash soup — hooray for fall!!! 🙂
Becks @ eatwriterunrepeat
September 11, 2013 at 4:20 amLove butternut squash – I just made it last night! I bet it tastes awesome with peppery arugula, can’t wait to try it!
Averie @ Averie Cooks
September 11, 2013 at 4:20 amMy homemade salad dressings are almost always a squeeze of Oj with honey or agave, little bit of oil, and tons of ground ginger and some black pepper. So I love your vinaigrette instantly. And the roasted butternut cubes are so perfect. Mmm. And peppery arugula – what a great salad!
Maryea {Happy Healthy Mama}
September 11, 2013 at 4:52 amArugula is my favorite! This looks fantastic. 🙂
Angela @ Eat Spin Run Repeat
September 11, 2013 at 5:01 amOh my gosh… butternut squash….. tis the season for squash, pumpkin, carrots…. and my hands will be even more orange tinted than usual. Can’t wait to make this!
Lauren @ The Highlands Life
September 11, 2013 at 5:07 amThis sounds like a perfect salad for me to take to work. My husband is weird and doesn’t like any type of squash so I could hoard all of this! Works for me.
Madison
September 11, 2013 at 5:07 amOhmygooodnessgoshness! I bet this is amazing with the butternut squash and goat cheese. Perfect combo!
Mary-Clay @ Cooking with the King
September 11, 2013 at 5:08 amRoasted butternut squash is the best. So caramel-y, so flavorful. The best. This salad looks incredible!
Tieghan
September 11, 2013 at 5:14 amI am with you, I could eat roasted butternut squash (or any other squash) every day and never get sick out it. I too have already started roasting them up multiple times a week. Can’t wait to through this salad together!
DessertForTwo
September 11, 2013 at 5:29 amYou’re right–you can’t go wrong with goat cheese! This looks great! 🙂
Simi
September 11, 2013 at 7:42 amSo happy it is time to start eating butternut squash and pumpkin every day!! This will make a great Fall lunch.
Kristin @ W [H] A T C H
September 11, 2013 at 7:50 amThis looks delicious — I haven’t had any butternut squash yet this fall but am looking forward to it!
erin @hooleywithaz
September 11, 2013 at 8:25 amthis looks so fresh and amazingly good!
Alysa (InspiredRD)
September 11, 2013 at 8:26 amI was just thinking about how much I love butternut squash in the fall. Love this recipe!
Nicole
September 11, 2013 at 9:13 amThis looks incredible! So many of my favorite flavors.
Robyn @thereallife_RD
September 11, 2013 at 9:14 amI always rock a orange glow through April 🙂
This looks so GOOD
eileen ragan | leaner by the lake
September 11, 2013 at 9:45 amI’m of the stance that ALL vegetables can be enjoyed roasted. We’ve been doing so much of that this summer with our CSA share and it’s been so fun to combine the roasted veggies with dishes in new ways. Cold salads with hot roasted veggies is just such a delight.
Dana @ Conscious Kitchen Blog
September 11, 2013 at 10:04 amI was eye-balling butternut squash at Trader Joe’s the other day. Now I have a reason to buy it!
jenna k
September 11, 2013 at 12:01 pmsame! i thought “oh, it just looks so pretty, but i don’t know what i’d do with it…”
Bryony @ Friday Night Dinners -- PDX
September 11, 2013 at 12:52 pmThis looks so delicious! Roasted butternut squash is one of my favourite fall foods.
Kim
September 11, 2013 at 2:10 pmI’m a huge butternut squash fan too! I bet this would also be good with a simple balsamic and olive oil dressing, too.
dishing up the dirt
September 11, 2013 at 2:11 pmWe are about two weeks away from harvesting butternut squash at our farm. This salad sounds absolutely lovely. Pinned!
Katrina @ Warm Vanilla Sugar
September 11, 2013 at 2:47 pmI love the look of that dressing recipe! Such a nice salad.
Paankhuri
September 11, 2013 at 5:13 pmI am so glad someone wrote about the use of ginger and orange together! I have used this dressing ever so often to add a zesty flavor to stir fries, looking forward to trying this recipe! Tks!
Marissa@ohhhsolovely
September 11, 2013 at 5:44 pmwould love to see garden updates from you!
shelly@ohshellsbells
September 11, 2013 at 6:52 pmfall can’t come soon enough for me! but at 90 degrees as the daily high, i dont know how well i can fake it. bring on the 60 degree weather please and thank you.
Caroline L.
September 11, 2013 at 9:50 pmGosh, those goat cheese crumbles are just so pretty – I want to eat them all up right this second!
Debra Townsend
September 12, 2013 at 11:09 amOh, YUM! This is the perfect fall dish!!
Suzanne de Cornelia
September 12, 2013 at 11:54 amYUM! Making this–thanks. Hope you’re making a vid of how to make planter boxes. I miss having a garden and can get vicarious thrills…
Jodi Mason
September 12, 2013 at 1:28 pmI love butternut squash.. This looks delicious, yet simple.
Heather L @ PinkPolkaDotDiarty
September 12, 2013 at 1:57 pmThis looks SO Good. I am so excited it is squash season and I will have to try this one out.
Elizabeth
September 12, 2013 at 10:51 pmDelicious! I roasted my squash with coconut oil and chili powder and added sliced pear to the salad and it was a wonderful dinner, hubby approved!
char eats greens
September 16, 2013 at 6:00 amMmm, I have a lot of arugula to use up this week and this sounds fab!! I’m ready to bring on squash season!!
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Andrea
November 18, 2013 at 12:10 pmMmm, my mouth is watering! I wonder if I can roast the squash the day before and warm it up the day of… would that work well?? Just trying to get ahead of the game for thanksgiving (Mr. Turkey takes all my oven space / time)
Amanda
November 27, 2013 at 9:47 pmI made this for our night before thanksgiving family dinner and it was a hit! Loved the dressing!
Squash & Arugula Salad with Orange Ginger Dressing | Perishable Item
December 26, 2013 at 5:40 am[…] what could be better than putting them together? Nothing, it’s that simple, so when ELR posted this recipe, it went to the top of my make list. I like to think it’s pretty healthy, and it’s not […]
April Knight
November 13, 2019 at 7:48 amHi!
I want to recommend you one interesting recipe – Mustard Greens Salad with Tomatoes https://mygreencookbook.com/mustard-greens-salad/
Ingredients
3 Tomatoes small
1 cup Mustard Greens
2 Lettuce Leaves big
5 Walnuts
1 tsp Olive Oil Organic Extra Virgin
1 pinch Salt
1 pinch Black pepper Black pepper for taste
1 tbs Dressing (optional)
Try!)