A vibrant autumn salad featuring warm roasted butternut squash, fresh arugula, and crunchy toasted pecans tossed in a tangy maple Dijon vinaigrette.
This autumn roasted butternut squash and arugula salad captures the rich, earthy flavors of the season. Roasting the squash brings out its natural sweetness, which pairs beautifully with peppery arugula and crunchy toasted pecans. The maple Dijon vinaigrette ties everything together with a subtle tang and warmth, making this salad a perfect, nutritious side or light main for fall gatherings.
Prep: 15 min · Cook: 30 min · Rest / additional: 5 min · Total: 50 min
Cuisine: American · Course: Salad
- butternut squash 1.5 pounds — peeled and cut into 1-inch cubes
- olive oil 2 tablespoons
- salt 0.5 teaspoon
- black pepper 0.25 teaspoon — freshly ground
- pecans 0.75 cup — roughly chopped
- arugula 5 cups — packed, washed and dried
- maple syrup 2 tablespoons — pure
- Dijon mustard 1 tablespoon
- apple cider vinegar 1.5 tablespoons
- extra virgin olive oil 3 tablespoons
- salt 0.25 teaspoon — for vinaigrette
- black pepper 0.125 teaspoon — for vinaigrette, freshly ground
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Preheat oven to 425°F (220°C).
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In a large mixing bowl, toss the butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.
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Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
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Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until tender and lightly caramelized at the edges.
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While the squash is roasting, place the pecans in a dry skillet over medium heat.
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Toast the pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside to cool.
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In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
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Slowly drizzle in 3 tablespoons extra virgin olive oil while whisking until the vinaigrette is well combined and emulsified.
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Once the squash is done roasting and slightly cooled, transfer to a large salad bowl.
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Add the arugula and toasted pecans to the bowl with the squash.
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Pour the maple Dijon vinaigrette over the salad and gently toss to combine and coat all ingredients evenly.
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Serve the salad immediately while the squash is warm for best flavor and texture.
Tips and substitutions
- Use fresh arugula for a peppery bite that complements the sweetness of the squash.
- Be careful not to burn the pecans while toasting; keep the heat moderate and stir often.
- This salad can be served warm or at room temperature, but assembling just before serving keeps the arugula crisp.
Storage and reheating
Store leftover salad components separately in airtight containers in the refrigerator. Roasted squash and toasted pecans keep well for up to 3 days. Assemble salad just before serving to maintain freshness and texture. Leftover dressed salad is best eaten the same day.
Frequently asked questions
Can I use a different type of squash?
Yes, you can substitute butternut squash with acorn or delicata squash; adjust roasting time as needed since sizes vary.
How long can I store the roasted squash and pecans?
Roasted squash and toasted pecans can be stored separately in airtight containers in the refrigerator for up to 3 days.
Can I prepare the vinaigrette in advance?
Absolutely. The vinaigrette can be made up to 3 days ahead and stored in the refrigerator. Bring it to room temperature and whisk again before using.
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
Featured image: AI-generated illustration of the recipe.
