Recipes/ Salads/ Vegetables/ Vegetarian

Roasted Butternut Squash and Arugula Salad with Ginger Orange Vinaigrette


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

Print this Recipe!


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


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.



45 minutes


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  • Michelle @ A Healthy Mrs
    September 11, 2013 at 4:14 am

    Mmmmm – 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 am

    Love 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 am

    My 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 am

    Arugula is my favorite! This looks fantastic. 🙂

  • Angela @ Eat Spin Run Repeat
    September 11, 2013 at 5:01 am

    Oh 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 am

    This 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 am

    Ohmygooodnessgoshness! 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 am

    Roasted butternut squash is the best. So caramel-y, so flavorful. The best. This salad looks incredible!

  • Tieghan
    September 11, 2013 at 5:14 am

    I 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 am

    You’re right–you can’t go wrong with goat cheese! This looks great! 🙂

  • Simi
    September 11, 2013 at 7:42 am

    So 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 am

    This 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 am

    this looks so fresh and amazingly good!

  • Alysa (InspiredRD)
    September 11, 2013 at 8:26 am

    I was just thinking about how much I love butternut squash in the fall. Love this recipe!

  • Nicole
    September 11, 2013 at 9:13 am

    This looks incredible! So many of my favorite flavors.

  • Robyn @thereallife_RD
    September 11, 2013 at 9:14 am

    I always rock a orange glow through April 🙂
    This looks so GOOD

  • eileen ragan | leaner by the lake
    September 11, 2013 at 9:45 am

    I’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 am

    I 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 pm

      same! 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 pm

    This looks so delicious! Roasted butternut squash is one of my favourite fall foods.

  • Kim
    September 11, 2013 at 2:10 pm

    I’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 pm

    We 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 pm

    I love the look of that dressing recipe! Such a nice salad.

  • Paankhuri
    September 11, 2013 at 5:13 pm

    I 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 pm

    would love to see garden updates from you!

  • shelly@ohshellsbells
    September 11, 2013 at 6:52 pm

    fall 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 pm

    Gosh, 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 am

    Oh, YUM! This is the perfect fall dish!!

  • Suzanne de Cornelia
    September 12, 2013 at 11:54 am

    YUM! 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 pm

    I love butternut squash.. This looks delicious, yet simple.

  • Heather L @ PinkPolkaDotDiarty
    September 12, 2013 at 1:57 pm

    This 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 pm

    Delicious! 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 am

    Mmm, 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 pm

    Mmm, 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 pm

    I made this for our night before thanksgiving family dinner and it was a hit! Loved the dressing!

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  • April Knight
    November 13, 2019 at 7:48 am

    I want to recommend you one interesting recipe – Mustard Greens Salad with Tomatoes
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    1 pinch Salt
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