Roasted Butternut Squash Salad

As the autumn harvest begins, it’s the best time to cook with seasonal vegetables, and enjoy the crisp and comforting flavors of fall.

Serves: 4 (Serving= 1 cup)


  • 4 cups butternut squash, peeled, seeded and cubed (about 1 medium squash)
  • 1 ½ Tablespoons extra virgin olive oil
  • 3 teaspoons fresh rosemary, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • ½ Tablespoon Dijon mustard
  • ¼ cup orange juice
  • 2 cups arugula
  • ¼ cup dried cranberries
  • ¼ cup red onion, diced
  • 2 Tablespoons pumpkin seeds
  • 2 Tablespoons bleu cheese crumbles


  1. Preheat oven to 400°F.
  2. Toss the butternut squash with 1 tablespoon of olive oil, 2 teaspoons of rosemary, salt and pepper in a large bowl.
  3. Spread out the squash onto a foil-lined sheet tray and roast in oven for about 35 minutes until tender and golden; remove and cool to room temperature.
  4. In a small bowl, whisk the Dijon mustard with the orange juice, then slowly drizzle in the remaining ½ tablespoon of olive oil and 1 teaspoon of rosemary
  5. Place squash, dressing and remaining ingredients back in large bowl and toss to coat.