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–+ servings
a large round plate on a table, filled with arugula squash salad

Apple & Arugula Roasted Squash Salad Recipe (video)

20 minutes prep + 30 minutes cook
6 servings
The most delicious apple and arugula roasted squash salad with pecans, pomegranate, cheese, and roasted squash. Plus, garlic and herb vinaigrette dressing.

Ingredients 

For Roasted Squash:

  • 3 medium Delicata squash, or 1 large butternut squash
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp EACH: smoked paprika, dried onion, dried garlic
  • 1 tbsp fresh thyme

For Arugula Salad:

  • 10 to 12 cups arugula
  • 6 to 8 cocktail cucumbers, sliced; or 4 medium Persian cucumbers
  • 2 medium shallots, thinly sliced
  • 2 medium apples, diced
  • 1 cup pomegranate arils
  • 1/3 cup crumbled goat cheese
  • 1/4 cup praline pecans, diced

For Salad Dressing:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tbsp maple syrup, or honey
  • 1 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • salt and pepper, to taste
  • 1 tbsp fresh thyme
  • 2 garlic cloves

Instructions

Roasting the Squash:

  • Preheat your oven to 425F and line a large baking sheet with a silicon mat, parchment paper, or non-stick foil.
  • If using Delicata squash: this squash does not need to be peeled. Simply cut off both ends of the squash, then use a spoon to scoop out the seeds. Slice the squash into 1/3-inch-thick rings and place onto the prepared sheet pan.
  • If using butternut squash: peel the squash first, then slice in half and scoop out the seeds. Section the squash further and cube into 1-inch pieces.
  • Drizzle the squash generously with olive oil, then season freely with salt, pepper, smoked paprika, dried onion, dried garlic, fresh or dried thyme, and add a few tablespoons of maple syrup.
  • Cover the sheet pan with foil and roast at 425F for 15 minutes. Remove the foil and continue roasting for another 15 to 20 minutes, until the squash is tender and well-browned.

Making the Dressing:

  • In a large measuring cup, combine the olive oil, fresh lemon juice, maple syrup (or honey), both mustards, and season with salt, pepper and thyme.
  • Using a garlic press or a microplane, press or grate the garlic into the dressing. Give the dressing a very good whisk and set aside until you’re ready to serve the salad.

Assembling the Salad:

  • While your squash is roasting, take the time to prepare the remaining salad ingredients. You can assemble the salad completely, then add the squash on top once it’s done.
  • Spread the arugula over a large serving platter, or assemble the salad in a large, wide salad bowl. Sprinkle the sliced shallots and cucumbers over the lettuce first, then add the diced apples.
  • If your squash is ready, add it to the salad, or add it once it’s done roasting. Add the pomegranate arils, crumbled goat cheese, and chopped pecans.
  • Add the salad dressing only when you’re ready to enjoy the salad. Give the dressing a good mix, then pour it over the salad.

Nutrition

Calories: 381kcal | Carbohydrates: 51g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 919mg | Potassium: 1235mg | Fiber: 8g | Sugar: 27g | Vitamin A: 4226IU | Vitamin C: 49mg | Calcium: 188mg | Iron: 3mg