Butternut Squash & Arugula Salad

Clare Winfield
  • Yield: 4 servings


1large butternut squash, peeled and halved (seeds discarded)
2tablespoons olive oil
1tablespoon chopped thyme
1tablespoon honey
8ounces arugula leaves
3/4cup toasted pumpkin seeds
Freshly ground black pepper
For the dressing
1/4cup olive oil
Juice of 1/2 lemon
Juice of 1/2 orange
1teaspoon Dijon mustard
1teaspoon chopped thyme leaves


  1. Preheat the oven to 425F.
  2. Chop the butternut squash into wedges and place in a large bowl. Drizzle with the oil, add the thyme, and toss to coat. Place on a baking sheet and cook in the oven for 30 minutes. Every 10 minutes, remove the baking sheet and toss the squash so that all the edges become roasted and caramelized.
  3. After 30 minutes, toss one last time, drizzle with the honey, cook for another 5 minutes, then set aside to cool slightly.
  4. Meanwhile, mix all the dressing ingredients together and dress the arugula leaves in a large bowl. Scatter the pumpkin seeds on top and toss with the butternut squash. Finish with a few grinds of black pepper and serve.

Recipe reprinted with permission from The Goodness of Greens: 40 Incredible Nutrient-Packed Recipes © 2016 by Claire Rogers, Kyle Books