Name: Roasted Butternut & Arugula Salad with Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: US
Ingredients: 2 cups peeled and thinly sliced butternut squash; 4 tablespoons olive oil, divided; 1 tablespoon balsamic vinegar; Salt and freshly ground black pepper to taste; 1 bunch arugula, washed and dried; ¾ cup freshly shaved Parmesan cheese

Arugula Salad

Arugula Salad with Roasted Butternut Squash and Parmesan Cheese

Aug 18, 2025
by Agustina Pagac
- 3.5 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

30 mins
TOTAL TIME

55 mins
SERVING

4 People
VIEWS

6

Embrace the autumnal spirit with this vibrant salad! Tender, roasted butternut squash provides a sweet counterpoint to peppery arugula, all brought together by a tangy balsamic vinaigrette and the sharp, savory bite of Parmesan. A symphony of flavors and textures perfect as a light lunch or elegant side.

Ingridients

Adjust Servings

2 cups peeled and thinly sliced butternut squash

4 tablespoons olive oil, divided

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper to taste

1 bunch arugula, washed and dried

¾ cup freshly shaved Parmesan cheese

Nutrition

Carbohydrate

12 g
Cholesterol

13 mg
Fiber

2 g
Protein

8 g
Saturated Fat

5 g
Sodium

289 mg
Sugar

4 g
Fat

18 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat the oven to 350°F (175°C). (5 minutes)

02

Step

Toss the butternut squash with 1 tablespoon of olive oil and spread in a single layer on a baking sheet. (2 minutes)

03

Step

Roast in the preheated oven until the squash is tender and slightly caramelized, about 30 minutes. Let cool slightly. (40 minutes)

04

Step

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, balsamic vinegar, salt, and pepper to create the dressing. (3 minutes)

05

Step

In a large salad bowl, gently combine the roasted butternut squash and arugula. (2 minutes)

06

Step

Drizzle the dressing over the salad and toss gently to coat. (1 minute)

07

Step

Serve immediately, garnished generously with freshly shaved Parmesan cheese. (1 minute)

For added flavor, consider adding toasted pumpkin seeds or pecans.
If you don't have balsamic vinegar, apple cider vinegar makes a great substitute.
The butternut squash can be roasted ahead of time and stored in the refrigerator until ready to use.

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Agustina Pagac

Written by

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