Warm Butternut Squash & Candied Walnut Salad

Arugula Butternut Squash Walnut Salad 2

We absolutely loved this new warm butternut squash salad I found on thekitchn. I was especially excited because this is the first time I’ve made winter squash because my husband is not a big fan, and he liked it! The dressing I made is a little different because of what we had in the pantry.

I love autumn and everything that goes with it: falling leaves, Halloween, Thanksgiving, warm sweet buttery foods, and just the overall feel of it. I wish we lived someplace with real seasons because I just know it would be great!

We had this salad with brie, caramelized onion and pear sandwiches. I think this would be great with goat cheese too, but since we already had cheese in the sandwich we didn’t have it that way this time. This made about 3 nice sized side salads to go with sandwiches.

Apple Cider Vinegar Dressing
2 tablespoons olive oil
1/4 cup apple cider vinegar
1 shallot minced
1 tablespoon brown sugar (honey would work nicely too!)
Salt and fresh ground black pepper

  • Mix all ingredients together. I shake in a small mason jar.

Warm Butternut Squash Salad
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 butternut squash cut into little pieces
1/2 tablespoon olive oil
~5 ounces arugula (I used most of the Trader Joe’s 7 ounce bag)
Apple cider vinegar dressing
1/2 cup candied walnuts

  1. If you have whole nutmeg and/or allspice, grind together with the cinnamon and salt.
  2. Toss the butternut squash, spices and salt together, and bake at 400 degrees for about 20 minutes.
  3. Heat the apple cider vinegar dressing for 30 seconds to get it warm.
  4. Toss the arugula with the squash, dressing and walnuts. Enjoy!

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