Roasted Butternut Squash Salad with Bitter Greens and Walnuts Recipe

Name: Roasted Butternut Squash Salad with Bitter Greens and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut squash, peeled, seeds and chopped into 3/4-inch cubes; 6 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1 small clove garlic, minced; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 4 ounces baby arugula; 1/2 cup walnuts, toasted; 1/4 cup dried sour cherries

Servings: persons

1 1/2 pounds butternut squash, peeled, seeds and chopped into 3/4-inch cubes
6 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 small clove garlic, minced
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
4 ounces baby arugula
1/2 cup walnuts, toasted
1/4 cup dried sour cherries

1
Preheat the oven to 425.
2
In a large bowl, toss the squash with 2 tablespoons of olive oil and season with salt and pepper.
3
Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and golden, tossing once halfway through.
4
While the squash roasts, whisk together the garlic, vinegar and mustard in a small bowl.
5
Slowly add the remaining 4 tablespoons olive oil, whisking the whole time.
6
Season to taste with salt and pepper.
7
When the squash is out of the oven, toss the arugula with the dressing in a large salad bowl.
8
Add the roasted squash, walnuts and dried cherries and gently toss together.
9
Serve immediately.

1538

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds butternut squash, peeled, seeds and chopped into 3/4-inch cubes, 6 tablespoons extra-virgin olive oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Roasted Butternut Squash Salad with Bitter Greens and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash Salad with Bitter Greens and Walnuts

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