Butternut Arugula and Pine Nut Salad
Brighten your table with this vibrant Butternut Arugula and Pine Nut Salad—a delightful medley of sweetness, nuttiness, and tang. Tender, oven-roasted butternut squash is the star of this recipe, caramelized to perfection and paired with peppery arugula, crunchy toasted pine nuts, and creamy goat cheese crumbles. The salad is brought together with a zesty homemade lemon vinaigrette, featuring hints of Dijon mustard, honey, and balsamic vinegar for a perfectly balanced flavor profile. Ready in just 40 minutes, this autumn-inspired salad is an elegant choice for a light lunch or a show-stopping side dish. It's not only packed with nutrients but also delivers a stunning burst of colors and textures in every bite—ideal for dinner parties or holiday gatherings!
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Recipe Information
Ingredients
- 1 medium (approximately 2 lbs) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 cups Arugula
- 0.25 cup Pine nuts
- 0.5 cup Crumbled goat cheese
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Balsamic vinegar
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel, deseed, and dice the butternut squash into 1-inch cubes. Place the cubes on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the butternut squash, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let it cool slightly.
While the squash is roasting, toast the pine nuts. Heat a small skillet over medium heat and add the pine nuts. Stir frequently for about 2-3 minutes, or until they are golden brown and fragrant. Remove from heat and set aside.
In a small mixing bowl, prepare the dressing by whisking together 1 tablespoon olive oil, lemon juice, honey, Dijon mustard, balsamic vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Set aside.
In a large serving bowl, combine the arugula and roasted butternut squash. Sprinkle the toasted pine nuts and crumbled goat cheese over the top.
Drizzle the lemon vinaigrette evenly over the salad and gently toss to combine.
Serve immediately and enjoy this fresh and flavorful salad!
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 28.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3238 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
