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Roasted Butternut Squash Salad

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.