I just made this delicious Aragula Salad with Roasted Butternut Squash and Cranberries and couldn’t be happier! It’s very tasty, healthy, pretty, colorful, and uses seasonal ingredients. Not only does this recipe make a great Autumn salad, it will definitely be a great addition to any Thanksgiving menu!
Arugula leaves pair so well with sweet butternut squash. Cranberries and pumpkin seeds, along with olive oil and maple syrup based salad dressing, complete the picture!
The salad is very easy to make. The only step that takes some time (and not that much time, either) is roasting the butternut squash, but that’s expected for an Autumn salad.
Peel the butternut squash, and dice it into 1 inch chunks, coat with olive oil, salt and pepper. Roast the butternut squash in a preheated oven for about 30 minutes.
Then, you just assemble the salad. It’s that easy! The recipe is great as is!
And, here are the changes I made to the original BHG recipe:
1) I’ve used only half or even less (1/3) of the recommended butternut squash. I’ve used more of arugula leaves instead. So, it’s up to you. If you want this salad to be more about butternut squash – use the recommended amounts. If, however, you want this salad to be more about the greens, then reduce the amount of butternut squash and use more arugula.
2) I’ve used dried cranberries – no dried cherries.
3) I’ve doubled the amount of maple syrup to 2 tablespoons. Yum!