Go Back Email Link
–+ servings
Toasted butternut squash salad on a white plate.
Print Recipe
5 from 2 votes

Butternut Squash Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 servings
Author: Aleksandra

Ingredients

for the butternut squash:

  • 1 lb (500g) butternut squash (peeled and deseeded) which is 4 cups raw butternut squash cubes
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste

cinnamon honey candied walnuts:

  • 1/2 cup (50g) walnuts
  • 1 teaspoon butter
  • 1 tablespoon honey
  • 1/8 teaspoon cinnamon
  • pinch of salt

dressing:

  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons maple syrup
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste

for the salad:

  • 2 handfuls arugula
  • 1/4 cup pomegranate seeds
  • 1 1/2 ounces (45g) feta cheese

Instructions

  • Bake butternut squash:
  • Preheat the oven to 400°F (200°C).
  • Peel butternut squash, remove the seeds and cut into 1-inch (2.5 cm) cubes. Place on a baking sheet lined with parchment paper, add maple syrup, olive oil, cumin, cinnamon, cayenne, season with salt and pepper. Toss until evenly coated.
  • Bake for about 17-20 minutes or until fork-tender. If the spices have not burned at the baking sheet, toss the baked butternut squash with the remaining sauce/spices on the parchment paper.
  • Make candied walnuts: Melt butter in a medium pot. When it's bubbling add honey, cinnamon and a pinch of salt, stir to combine. Add walnuts, stir to coat, and cook for 1-2 minutes or until the sauce is thickened and coats the walnuts. Transfer walnuts to a baking sheet lined with parchment paper, make sure all the walnuts are laying apart (or they will stick to each other). Leave to dry.
  • Make the dressing: add all the ingredients for the dressing into a medium jar. Close the lid and shake intensely until all the ingredients are well-combined.
  • Assemble the salad: wash and spin dry arugula (preferably in a salad spinner), arrange on two plates. Place roasted butternut squash and candied walnuts on top. Sprinkle with pomegranate seeds and crumbled feta. Pour over the dressing.
  • Enjoy!

Notes

Nutrition

Calories: 636kcal