Arugula Salad with Butternut Squash


Arugula Salad with Butternut Squash

September 12, 2017

  • Yields: 8 Servings



1Preheat oven to 350 degrees F.

2Toss squash with 1 tablespoon oil. Season with salt/pepper, place on parchment lined baking sheet and roast for 20 minutes until just soft.

3Set aside to cool.

4Steam asparagus and chop.

5Chop red pepper/tomatoes.

6Press garlic.

7Cook quinoa according to directions: 1 cup quinoa:2 cups water. Set aside. [Using frozen or leftover quinoa saves a bit of time].


1Add ingredients for vinaigrette - balance of oil, 1 1/2 Tbsp., lemon juice, vinegar, garlic, maple syrup - to mason jar and shake vigorously.

2Add salad ingredients to large bowl. Toss with dressing and serve.


5 cups diced or cubed butternut squash

2 1/2 tablespoons olive oil

Sea salt and fresh ground pepper to taste

1 cup quinoa cooked and cooled

4 cups arugula washed and spun dry

1/2 lb. asparagus, steamed and sliced in half on diagonal

1 cup red pepper chopped

1 cup cherry tomatoes halved

1/4 cup raw pepitas

Salt and pepper to taste

1/2 lemon juiced

3 tablespoons white balsamic vinegar

1 small garlic clove pressed or minced

1 teaspoon maple syrup

Sea salt to taste

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