Roasted Butternut Squash Arugula Salad
This festive roasted butternut squash arugula salad is bursting with fresh fall flavors like apples, caramelized red onion & toasted pepitas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realfoodwholelife.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Parchment paper
- Aluminum foil
- Pie dish
- Baking dish
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Paring knife
- Spoon
- Spatula
- Plate
Ingredients
- 4 cups butternut squash, chopped
- 1 medium red onion, sliced into half-moons
- 2 Tablespoons plus 1 teaspoon olive oil, divided
- ½ teaspoon kosher salt, divided
- ⅓ cup raw, unsalted pepitas (hulled pumpkin seeds)
- 1 teaspoon pure maple syrup
- ½ teaspoon ground cinnamon
- 1 medium crisp, sweet apple, thinly sliced
- 6 cups baby arugula
- ¼ cup fresh lemon juice
- ¼ teaspoon kosher salt
- 1 small garlic clove, minced or finely grated
- ⅓ cup extra virgin olive oil
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