Butternut Arugula and Pine Nut Salad

Brighten your table with this vibrant Butternut Arugula and Pine Nut Salad—a delightful medley of sweetness, nuttiness, and tang. Tender, oven-roasted butternut squash is the star of this recipe, caramelized to perfection and paired with peppery arugula, crunchy toasted pine nuts, and creamy goat cheese crumbles. The salad is brought together with a zesty homemade lemon vinaigrette, featuring hints of Dijon mustard, honey, and balsamic vinegar for a perfectly balanced flavor profile. Ready in just 40 minutes, this autumn-inspired salad is an elegant choice for a light lunch or a show-stopping side dish. It's not only packed with nutrients but also delivers a stunning burst of colors and textures in every bite—ideal for dinner parties or holiday gatherings!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium (approximately 2 lbs) Butternut squash
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 5 cups Arugula
• 0.25 cup Pine nuts
• 0.5 cup Crumbled goat cheese
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard
• 1 teaspoon Balsamic vinegar

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel, deseed, and dice the butternut squash into 1-inch cubes. Place the cubes on the prepared baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the butternut squash, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let it cool slightly.

Step 5

While the squash is roasting, toast the pine nuts. Heat a small skillet over medium heat and add the pine nuts. Stir frequently for about 2-3 minutes, or until they are golden brown and fragrant. Remove from heat and set aside.

Step 6

In a small mixing bowl, prepare the dressing by whisking together 1 tablespoon olive oil, lemon juice, honey, Dijon mustard, balsamic vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Set aside.

Step 7

In a large serving bowl, combine the arugula and roasted butternut squash. Sprinkle the toasted pine nuts and crumbled goat cheese over the top.

Step 8

Drizzle the lemon vinaigrette evenly over the salad and gently toss to combine.

Step 9

Serve immediately and enjoy this fresh and flavorful salad!

Nutrition Facts

Serving size	(1256.9g)

Amount per serving	% Daily Value*
Calories	1363.2

Total Fat 93.3g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 15.5g
Cholesterol 68.4mg	0%
Sodium 3097.8mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 32.3g	0%
Total Sugars 28.5g
Protein 37.1g	0%

Vitamin D 0IU	0%
Calcium 718.1mg	0%
Iron 10.3mg	0%
Potassium 3237.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 10.3%

Carbs: 31.3%