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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.