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Satisfy your hunger and nourish your body with this delicious Butternut Apple Arugula Salad with Balsamic Dressing, loaded with tender roasted butternut, crisp sliced apple, spicy arugula, sprinkled with dried cranberries, walnuts, and creamy goat cheese.

Butternut Apple Arugula Salad with Balsamic Dressing loaded with tender roasted butternut, crisp sliced apple, spicy arugula, sprinkled with dried cranberries, walnuts, and creamy goat cheese.

Salad consumption goes up during spring and summer, however, I love salads any time of the year, they’re so quick and easy to make. Hello, I'm Celeste a guest blogger from The Whole Serving. I create and share quick and easy vegetarian and vegan recipes, check my site out at thewholeserving.com.

Lately, arugula has been my go-to green. On top of pizza, on sandwiches, tossed together with warm veggies, or simply tossed with a squeeze of fresh lemon juice, a drizzle of extra virgin olive oil, sprinkling of sea salt, fresh cracked black pepper, and goat cheese. I also like mixing it with baby spinach or kale greens, but in this salad, the star green is all arugula.

Arugula is Energy Food!

Arugula also known as rocket is packed with vitamins, and minerals like potassium, manganese, iron, and calcium. Some of the health benefits of arugula are it helps detoxify our bodies, boosts the immune system, increase metabolism and mineral absorption just to name a few.

This Butternut Apple Arugula Salad comes together so quickly, in under 30 minutes. While the squash is roasting simply prepare the rest of the ingredients, I used packaged pre-cut butternut squash.

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It gives me much joy to fill my bowl with handfuls of arugula and top it with delicious butternut and apples. Makes a light yet filling meal perfect for super busy days when you need an extra boost of energy.

Add-in Options

Chicken. fish, chickpeas to name a few. Get creative!

Butternut Apple Arugula Salad with Balsamic Dressing

Print Recipe

4.85 from 13 votes

Butternut Apple Arugula Salad with Balsamic Dressing

Prep Time8

Cook Time20

Total Time28

Course: Salad, Side Dish

Cuisine: American, Healthy

Keyword: butternut squash salad, fall salads

Servings:

Calories: 200kcal

Author: Wendy Polisi

Ingredients

Salad

1 pound diced butternut squash
1 tablespoon extra virgin olive oil
½ teaspoon smoked paprika
Pinch salt and pepper
1 apple
7 ounce arugula
½ cup dried cranberries
⅓ cup walnuts toasted
½ cup goat cheese crumbled

Dressing

1 small shallot finely chopped
2 cloves garlic minced
¼ cup balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
1 tablespoon maple syrup or agave nectar
Pinch of salt and pepper

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Place butternut on a shallow baking pan, drizzle with 1 tablespoon extra virgin olive oil and toss to coat. Sprinkle with the smoked paprika, garlic powder, salt and pepper, toss once more to coat with seasonings.
Arrange the cubes in a single layer on the baking sheet. Bake for 15 to 20 minutes, or until fork tender. Remove from oven and set aside.
While butternut squash are in the oven, peel and thinly slice the apple, or if you like keep the peel on the apple. Wash and dry arugula.
To make dressing place all of the ingredients for the dressing in a jar and shake until well combined. Or whisk ingredients together in a bowl.
Assemble salad by adding arugula to a serving platter or bowl. Top with butternut, apples, cranberries, walnuts and goat cheese.
Serve with dressing.

Nutrition

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Apples Butternut Squash Salad Recipes