Butternut Apple Arugula Salad with Balsamic Dressing

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.

Course Salad, Side Dish

Cuisine American, Healthy

Keyword butternut squash salad, fall salads

Prep Time 8

Cook Time 20

Total Time 28

Servings

Calories 200kcal

Author Wendy Polisi

Ingredients

Salad

1 lb. diced butternut squash
1 tablespoon extra virgin olive oil
½ teaspoon smoked paprika
Pinch salt and pepper
1 apple
7 oz. 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