The Best Roasted Squash Arugula Salad

This salad can be prepared any time of year, using any type of squash. For this recipe, I used acorn squash. You can try delicata squash, yellow squash, etc.– the possibilities are endless!

The arugula gives hints of pepper to the salad, and the acorn squash provides heartiness and depth. Coupled with two of my favorites: pumpkin seeds and dried cranberries, the flavors and textures of the ingredients elevate this salad to a new level! Serve it as a starter, a side dish, or as part of your main entree!

Ingredients:

• 1 medium squash (you can use any kind, I used acorn squash for this recipe).
• 1 Tbsp olive oil 
• 1 teaspoon salt  
• 1 teaspoon black pepper 
• Red onion, thinly sliced 
• 6 cups arugula 
• 2 tablespoons of dried cranberries 
• 2 tablespoons of shelled pumpkin seeds 
  
  Instructions :
  1. Preheat oven to 425 degrees. 
  2.  To prepare squash, use a sharp knife to cut acorn squash in half lengthwise.  
  3. Remove seeds with a spoon.  
  4. Slice squash into even pieces, and cut off skin.  
  5. Line a baking sheet with parchment paper.  
  6. Coat squash with olive oil, and sprinkle with salt and pepper.   
  7. Bake squash for 18-20 minutes.  Allow to cool while arranging the salad. 
  8. Add arugula to a large  bowl, and top with roasted squash, red onions, cranberries, and pumpkin seeds.  
  9. Toss with salad dressing of your choice, or with olive oil and lemon juice. 

Print Recipe

The Best Roasted Squash Arugula Salad

This salad can be prepared any time of year, using any type of squash.

Course: Dinner, Lunch, Salad

Equipment

• Oven

Ingredients

• 1 medium squash (you can use any kind, I used acorn squash for this recipe).
• 1 tablespoon olive oil 
• 1 teaspoon salt
• 1 teaspoon black pepper
• Red onion, thinly sliced
• 6 cups arugula
• 2 tablespoons dried cranberries 
• 2 tablespoons shelled pumpkin seeds 

Instructions

• Preheat oven to 425 degrees.
• To prepare squash, use a sharp knife to cut acorn squash in half lengthwise.
• Remove seeds with a spoon.
• Slice squash into even pieces, and cut off skin. 
• Line a baking sheet with parchment paper. 
• Coat squash with olive oil, and sprinkle with salt and pepper.
• Bake squash for 18-20 minutes.  Allow to cool while arranging the salad. 
• Add arugula to a large  bowl, and top with roasted squash, red onions, cranberries, and pumpkin seeds.  
• Toss with salad dressing of your choice, or with olive oil and lemon juice.