Roasted Butternut Squash Salad with Arugula & Pumpkin Seeds

Butternut squash roasted with soy sauce and maple syrup makes a beautiful salad that’s absolutely addictive. It’s easy enough for everyday meals and festive enough for fall and winter special occasions. This roasted butternut squash salad, tossed with arugula (or other baby greens of your choice) and embellished with pumpkin seeds proves that a few well chosen ingredients can produce a wow factor.

This recipe is prepared with convenient fresh pre-cut butternut squash, often found in the supermarket produce section in fall and winter. If you want to make this from a fresh whole squash, by all means! See instructions following the recipe box. This appetizing salad goes well with bean and/or grain dishes, pastas, and tortilla specialties.

Yield: 4 to 6

Roasted Butternut Squash Salad with Arugula & Pumpkin Seeds

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This roasted butternut squash salad, tossed with arugula (or other baby greens of your choice and embellished with pumpkin seeds proves that a few well chosen ingredients can produce a wow factor.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 18 to 20-ounce package fresh pre-cut butternut squash (see Note)
• 
2 tablespoons maple syrup or agave

• 1 tablespoon soy sauce or tamari, or to taste

• 1 tablespoons olive oil

• 2 teaspoons all-purpose seasoning blend (like Mrs. Dash or Frontier)
• 2 to 3 big handfuls of baby arugula (or baby greens: spinach, spring mix, or power greens)

• Vinaigrette as desired (homemade, or try raspberry vinaigrette)
• Freshly ground pepper to taste
• 
1/4 cup roasted pumpkin seeds

• 1/4 cup dried cranberries, optional

Instructions

1. Preheat the oven to 425º F.
2. Combine the squash chunks in a mixing bowl with the syrup, soy sauce, olive oil and seasoning blend. Stir together and transfer to a parchment-lined roasting pan.
3. Roast for 20 to 25 minutes, or until nicely glazed and starting to brown, stirring once or twice. 
4. Remove from the oven and allow to cool to room temperature.
5. Combine the greens in a serving bowl or on a platter with vinaigrette, as needed to moisten. Stir the roasted squash in with the greens and add a few grindings of pepper.
6. Top with pumpkin seeds and optional cranberries and serve.

Notes

Using pre-cut butternut squash is so handy. You’ll find this kind of prepped squash in the produce section of well stocked supermarkets. However, if you’d like to prepare your own butternut squash, see some tips following this recipe box.

If you’d like to prepare the squash yourself, here’s how:

Preheat the oven to 375º F.

Use a medium-size (about 1 1/2 to 2 pounds) butternut squash for this salad. in half lengthwise. Place the halves cut side up in a baking dish with about 1/2 inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 40 minutes, depending on the type and size of squash used.

If you don’t have a knife sharp enough to cut the squash in half, simply wrap the whole squash foil, place them in a casserole dish, and bake until it can be pierced through the narrow part, but is still firm.

When the cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks. This can be done ahead of time.

• Here are more tasty vegan salads & sides.