Go Back
+ servings
This roasted squash arugula salad with lemon vinaigrette makes for a really nice side salad or even a vegetarian meal! I love the cold, crunchy peppery arugula topped with warm, soft butternut squash. The macadamia nuts add a really nice crunch and the feta...I mean...do I really need to convince you why you should use feta and I love the acid and slight bite from the lemon vinaigrette. showmetheyummy.com #salad #healthy #vegetarian #vegan #glutenfree
Print Recipe
5 from 5 votes

Roasted Squash Arugula Salad with Lemon Vinaigrette

I love the cold, crunchy peppery arugula topped with warm, soft butternut squash. The macadamia nuts add a really nice crunch and the feta...I mean...so good and I love the acid and slight bite from the lemon vinaigrette!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: butternut squash, lemon garlic vinaigrette, light
Servings: 4 people
Calories: 764kcal
Author: Jennifer Debth

Ingredients

Butternut Squash

  • 1 (3 pound) butternut squash
  • 1 - 2 tablespoons olive oil

Lemon Garlic Vinaigrette

  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 4 cloves garlic finely minced or pressed
  • 3/4 cup olive oil
  • black pepper to taste
  • salt to taste

Salad Mix-Ins

  • arugula
  • crumbled feta omit if vegan, I used fat free
  • macadamia nuts

Instructions

  • First, I peeled and cubed my butternut squash into bite sized pieces. I then preheated an oven to 400 degrees F, tossed the butternut squash in olive oil and salt. I roasted these for about 20 minutes on an unlined baking pan. I stirred halfway through.
  • While the squash is roasting, toast your macadamia nuts. Heat a skillet (not non stick) over medium heat. Once hot, pour in macadamia nuts. Move them around constantly with a spatula or spoon until they're lightly toasted and fragrance. This should take less than 5 minutes.
  • Once the butternut squash is roasty and the macadamia nuts are toasty, put together the vinaigrette.
  • Combine lemon juice, dijon mustard, and pressed garlic together in a small bowl. Whisk to combine. Keeping whisking while you pour in olive oil. Once the olive has fully incorporated, taste and season with salt and pepper.
  • Now put your salad together. There's really no rhyme or reason on how much of each ingredient you should use. Just go for it! Use however much you like. Place arugula on a plate or bowl and top with the roasted butternut squash, toasted macadamia nuts, crumbled feta cheese, and then smother the whole thing in the lemon garlic vinaigrette. Serve immediately and be thoroughly satisfied.

Notes

*Store salad and dressing separately.
If you're making this for a crowd, it makes about 4 large dinner salads. I used a 5 oz box of arugula, a 3 pound butternut squash, 1 cup of macadamia nuts, and a 6 oz container of feta.
If you're making individual salads, store the ingredients separately in the refrigerator, so the arugula won't wilt, the macadamia nuts stay crunchy, and then you can warm up the butternut squash again if you like!

Nutrition

Calories: 764kcal | Carbohydrates: 48g | Protein: 11g | Fat: 64g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 380mg | Potassium: 1566mg | Fiber: 10g | Sugar: 11g | Vitamin A: 37964IU | Vitamin C: 89mg | Calcium: 436mg | Iron: 4mg