October 21, 2020

Arugula Salad with Roasted Delicata Squash and Balsamic Vinagrette

Arugula is rich in antioxidants. The combo of pumpkin seeds, walnuts and cranberries make this salad a powerhouse of vitamins and nutrients. Add the roasted delicata squash and it’s perfect!

This Arugula Salad with Roasted Delicata Squash and Balsamic Vinaigrette is simple yet elegant, along with being highly nutritious. It makes a beautiful healthy addition to any lunch, holiday or weeknight/weekend meal.

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Ingredients in Arugula Salad:

Arugula
Delicata Squash
Pumpkin Seeds
Cranberries
Walnuts
Oilve oil
Maple syrup

Ingredients for the Balsamic Vinagrette

Balsamic Vinegar
Olive oil
Maple Syrup
Dijon Mustard

Arugula salad with roasted delicata squash, dried cranberries, and pumpkin seeds on a white plate

How to make Arugula Salad:

Begin by prepping and roasting the squash. I love delicata’s, they have a nice nutty, creamy flavor and the skin is edible. Which is perfect as it means less time prepping!

While squash is roasting, prepare dressing by mixing all ingredients in mixing bowl, or in an airtight container and give a good shake. I like to prepare most of my dressing in canning jars with pourable lids. This dressing is like many, you can prepare ahead of time or double it to use on other salads of your choice.

Once the squash is cooled, combine the salad ingredients in a large salad bowl. Then add the cooled squash, and mix in desired amount of salad dressing.

As with most salads, if you plan to save some of the salad for another meal, do not add vinagrette to entire salad. Add only to amounts you serve. Store salad and dressing separately in the refrigerator. Salad with out the dressing should last refrigerated for 3 days.

Arugula salad with roasted sliced delicata squash in a wooden bowl with wooden serving spoons

Other salad recipes you might enjoy:

Lentil Salad – for recipe click here

Arugula salad with sliced roasted delicata squash in a wooden bowl with wooden serving spoons

Arugula Salad with Roasted Delicata Squash and Balsamic Vinaigrette

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Course: Salad, Side Dish

Keyword: Arugula, Salad

Servings:

Calories: 186kcal

Author: hungrydanekitchen

Ingredients

2 small delicata squash
1 tbsp olive oil
1 tbsp maple syrup
5 oz Arugula
1/4 cup pumpkin seeds roasted
1/4 cup cranberries dried
1/4 cup walnuts chopped

For Dressing:

1 tbsp balsamic vinegar
3 tbsp olive oil
2 tsp maple syrup
1 tsp dijon mustard

Instructions

Preheat oven to 425 degrees Fahrenheit. Spray oil a baking sheet.
Wash squash, then use a peeler to remove any tough or discolored parts from the skin. Slice squash in half and scrape out the seeds. Then slice in 1/2 inch slices.
In a bowl toss the squash with 1 tbsp olive oil, maple syrup, and a pinch of salt and pepper.
Place on prepared baking sheet and roast for about 30 minutes or until tender and golden. Flip halfway through cooking. Cool slightly.
Prepare dressing – instructions below
In a large bowl, add arugula, pumpkin seeds, cranberries and walnuts. Toss slightly, then add delicata squash. Add dressing and serve immediately.