Butternut Squash Arugula Salad {A Meatless Monday Recipe

Butternut Squash Arugula Salad {A Meatless Monday Recipe

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Butternut squash arugula salad is a great fall salad to have in your kitchen arsenal this season. With a broad range of flavors and textures, this salad can be served for lunch or dinner.

I loved everything about this salad. From the crisp peppery bite of the arugula to the soft warm bite of the butternut squash to the crunchy bite of the almond and salty bits of parmesan cheese. All of the flavors and textures blend perfectly together with a Dijon mustard vinaigrette.

butternut squash arugula salad with mountain view and bottle of dressing

I had this hunger-satisfying vegetarian salad last week for Meatless Monday and cannot wait to eat it again. Sadly, I wasn’t successful at getting my carnivorous husband, David to try it. He just turned his nose up and had something else to eat for Meatless Monday. So even though he wouldn’t try this salad at least he opted not to eat meat for the day.

Let me show you how I made it!

salad prepared on cutting board

How To Make Butternut Squash Arugula Salad

There are a few shortcuts that will make this salad easier to prepare. One is how you get the butternut squash for the salad and the other is how you cook it.

butternut squash with ends cut off

The Butternut Squash

I had some butternut squash in my freezer that I needed to use. It was already prepped and ready to go once it thawed. If you don’t have any butternut squash in your freezer you have two options:

  • Buy a whole butternut squash and cut it yourself.
    (Learn how to peel cut butternut squash HERE.)
  • Buy it precut in a package. However, precut is more expensive because all of the work is done for you.

Prepare the Butternut Squash

Cut the butternut squash into ½-inch pieces. Toss the squash in a small bowl with the extra-virgin olive oil and season with salt and fresh cracked black pepper, to taste. Coat well.

butternut squash in the air fryer

Two Cooking Options:

There are two options for cooking the butternut squash:

  • Option #1 Air Fry – fastest way to cook butternut squash.
  • Option #2 Oven Roast – traditional roasting method.

Air Fryer Cooking Method

  • Arrange the cubes of butternut squash in a single layer inside the air fryer. Cook at 400 degrees F for 8 to 10 minutes, stir them around then cook for an additional 8 to 10 minutes until they are fork-tender and crisp.
  • Remove and allow them to cool slightly.
removing air-fried butternut squash from air fryer

Oven Roasted Method

  • Preheat oven to 400 degrees F. Line a baking sheet with foil. Arrange the squash in a single layer on the baking sheet. Roast the squash for 15 to 20 minutes, toss and continue to roast for an additional 15 to 20 minutes, until tender and browned slightly.
  • Remove and allow them to cool slightly.
butternut squash arugula salad on plate

Make the Dijon Vinaigrette

Meanwhile, In a large bowl, whisk together the white wine vinegar, Dijon mustard together while slowly whisking in the olive oil until smooth. Season with salt and pepper to taste.

Alternatively, you can put all of the dressing ingredients into a small jar and shake, until combined.

salad on plate ready to serve

Combine the Butternut Squash Arugula Salad and Serve

Toss the butternut squash, arugula, red onion, almonds, and parmesan cheese.

To serve, divide the salads among two serving dishes. Serve with the Dijon vinaigrette drizzled over the salad.

drizzling dressing onto butternut squash arugula salad

This fall salad is such a treat. I hope you enjoy it as much as I did.

Yum!

butternut squash arugula salad on plate
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Butternut Squash Arugula Salad

With a broad range of flavors and textures this butternut squash arugula salad is a great fall salad to serve this season for lunch or dinner!
Course Salad
Cuisine American, Meatless Monday, Vegetarian
Keyword arugula, Butternut Squash, salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 395kcal

Ingredients

  • 1 cup butternut squash ½-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • kosher salt and fresh cracked black pepper
  • ¼ small red onion thinly sliced
  • 5 ounce package arugula
  • ¼ cup almonds raw
  • ¼ cup parmesan cheese shaved

Dijon Vinaigrette

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • kosher salt and fresh cracked black pepper to taste

Instructions

Prepare the Butternut Squash

  • Cut the butternut squash into ½-inch pieces. Toss the squash in a small bowl with the extra-virgin olive oil and season with salt and fresh cracked black pepper, to taste. Coat well.

Air Fryer Cooking Method

  • Arrange the cubes of butternut squash in a single layer inside the air fryer. Cook at 400 degrees F for 8 to 10 minutes, stir them around then cook for an additional 8 to 10 minutes until they are fork tender and crisp.
  • Remove and allow them to cool slightly.

Oven Cooking Method

  • Preheat oven to 400 degrees F. Line a baking sheet with foil.
    Arrange the squash in a single layer on the baking sheet. Roast the squash for 15 to 20 minutes, toss and continue to roast for an additional 15 to 20 minutes, until tender and browned slightly.
  • Remove and allow them to cool slightly.

Make the Dijon Vinaigrette

  • Meanwhile, In a large bowl, whisk together the white wine vinegar, Dijon mustard together while slowly whisking in the olive oil until smooth. Season with salt and pepper to taste.
    Alternatively, you can put all of the dressing ingredients into a small jar and shake, until combined.

Combine the Salad and Serve

  • Toss the butternut squash, arugula, red onion, and almonds with the Dijon vinaigrette.
  • To serve, divide the salads among two serving dishes. Serve with the Dijon vinaigrette drizzled over the salad.

Notes

Learn how to peel cut butternut squash HERE.
Recipe adapted from SavoryOnline.com

Nutrition

Calories: 395kcal | Carbohydrates: 16g | Protein: 11g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 225mg | Potassium: 654mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9220IU | Vitamin C: 26mg | Calcium: 342mg | Iron: 2mg
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