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Roasted Butternut Squash Salad with Arugula and Cranberries

roasted butternut squash saladThis recipe for a roasted butternut squash salad with arugula and cranberries checks off every box on my salad list, and even brings with it some seasonal twang.

If, like me, you like your salads abundant, hefty, and full of various textures, you’ll enjoy this salad to your heart’s desire all autumn long.

The best part about this roasted butternut squash salad is the multitude of flavors and colors it brings with the senses with each bite. The butternut squash offers tender comfort, the pepitas an earthy crunch, the cranberries a chew of sweet and tart, and the vinaigrette a splash of citrus and spice. While there is feta cheese in the ingredients list, you can easily omit it from your version of the salad in order to make it vegan.

Roasted Butternut Squash Salad with Arugula and Cranberries

Serves 4-6

Ingredients

For the salad

  • 1 cup uncooked farro
  • 1 butternut squash, peeled, seeded and skinned
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/3 cup dried unsweetened cranberries
  • ¼ cup pepitas
  • 3 cups arugula
  • 3 ounces feta cheese, crumbled

For the vinaigrette

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • Salt and pepper to taste

Directions

Cook the farro according to package instructions. Once finished, set it aside and let it cool to room temperature. You can transfer the cooked farro to a bowl and pop it into the refrigerator to accelerate the cooling process.

Preheat the oven to 400 degrees Fahrenheit. Dice the butternut squash and place the pieces on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place the baking sheet into an oven and bake for 20-25 minutes, or until the butternut squash pieces are tender and lightly browned.

In a large bowl, add the arugula, pepitas, feta cheese, cranberries, and cooked butternut squash. Toss.

In a separate small bowl, whisk together all of the vinaigrette ingredients. Pour the vinaigrette over the salad and toss until evenly coating all of the ingredients.

Serve and enjoy!

Related on Ecosalon
Vegan ‘Chicken’ Spring Salad Recipe
Arugula Salad Vegan Pizza Recipe
Serve Up a Superfood Salad

Photo Credit: iStockPhoto.com/AnjelaGr

The post Roasted Butternut Squash Salad with Arugula and Cranberries appeared first on EcoSalon.


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