• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Salad / Roasted Squash & Arugula Salad

Roasted Squash & Arugula Salad

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

Easy arugula salad with roasted winter squash, pine nuts, dried cranberries, and an apple cider vinegar based dressing. Perfect for fall and winter lunches! 

Roasted Squash & Arugula Salad by Flora & Vino

Being a new rock climber is definitely an ego boost.

I would be lying if I didn’t feel pretty darn cool carrying ropes through the state park on the approach.

Hearing kids shout and point to skeptical parents, “Wow, look, mom, rock climbers!” made my helmeted head just slightly bigger.

But learning how to rappel down a cliff yesterday definitely shook my cool.

The hardest part (for me) was lowering myself over the edge to effectively test the safety with my body weight and set up the dual ropes through my ATC.

I clung from the edge of the rock while my feet dangled, digging for comfy footholds that never came.

Looking up at M wildly I said, “I feel like Mufasa from the Lion King right now,” and burst out laughing.

Yeah, I laugh a *lot* when I’m nervous.

But it was all good because my safety latched like I knew it would and I set up my rappelling ropes no problem.

M fireman belayed me from the bottom and I repelled like a freakin’ rockstar.

When my two feet were finally on the ground again, I laughed at how simple it had all been.

This Roasted Squash & Arugula Salad is almost as satisfying as the delicious post-climbing soreness I felt waking up today.

It’s made easily with roasted winter squash, arugula, pine nuts, and dried cranberries for a

Roasted Squash & Arugula Salad process shot

It’s squash season, friends!

Every two weeks when my Misfits Market box arrives I can be absolutely certain that there’s a squash inside.

So let’s put those squashes to good use.

Aside from the comforting flavor of squash, I love the way the pretty presentation they give dishes!

I used acorn squash as the base for this recipe, but if you can’t find it, try using another winter squash like butternut, carnival, or kabocha instead.

Because why would you serve your salad in a bowl when you can serve it in a squash bowl?!

Roasted Squash & Arugula Salad process shot

Here’s what you need for the salad:

  • acorn squash
  • pine nuts
  • avocado oil
  • sea salt
  • black pepper
  • arugula or kale
  • dried cranberries

That’s it!

Roasted Squash & Arugula Salad process shot

Begin this recipe by roasting the squash.

Once you’ve removed the seeds and pulp from the squash, roast it in the oven for 30-45 minutes.

The cook time will vary based on the size of your squash so be sure to watch it closely in the last 10 or so minutes of roasting.

The squash is done when it’s fork tender and slightly golden brown, but not mushy!

For this recipe, you want the squash to be firm enough to hold its shape, as it acts as the foundation for the rest of the dish.

Roasted Squash & Arugula Salad process shot

While the squash is roasting, prepare your salad ingredients.

Wash the greens, toast the pine nuts, and prepare the dried cranberries.

For greens, I went with arugula, but I think shredded kale would be really nice here, too.

You can also whisk up the dressing while you wait.

Roasted Squash & Arugula Salad process shot

Here’s what you need for the dressing:

  • Eden Foods Apple Cider Vinegar 
  • extra virgin olive oil
  • fresh squeezed lemon juice 
  • black pepper

That’s it!

Roasted Squash & Arugula Salad by Flora & Vino

I love Eden Foods Apple Cider Vinegar because it’s organic, raw, unpasteurized, and slowly fermented apple juice!

It’s wonderful in this recipe to compliment that lemon and extra virgin olive oil for a light simple dressing that compliments the fall produce.

Whisk up the ingredients with a fork and rejoice in the fact that you don’t have to dirty up the blender!

To serve your salad, plate the quartered roasted acorn squashes and top them with the dressed salad.

Sprinkle more pine nuts and dried cranberries on top if you want!

Roasted Squash & Arugula Salad by Flora & Vino

Enjoy this Roasted Squash & Arugula Salad as a light lunch or main entree.

I think it would be a beautiful dish to serve for Thanksgiving or the holiday season.

The aesthetic of the dish makes it beautiful for your holiday dining table.

Try swapping out the pine nuts for walnuts or the dried cranberries for dried cherries for even more fun variations.

To make this meal heartier, try mixing in cooked quinoa with the salad for even more protein.

Leftovers keep in the fridge for 4-5 days but are best when fresh.

If you’re planning on leftovers, store dressing and salad ingredients separately and combine just before serving.

Enjoy!

Roasted Squash & Arugula Salad by Flora & Vino

If you make this Roasted Squash & Arugula Salad, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fun fall salads, check out my Autumn Harvest Salad Bowls with Maple Mustard Tahini and Cranberry Apple Kale Walnut Salad with Tempeh Crumbles.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Roasted Squash & Arugula Salad by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Squash & Arugula Salad 


  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2-4 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Easy arugula salad with roasted winter squash, pine nuts, dried cranberries, and an apple cider vinegar based dressing. Perfect for fall and winter lunches!


Ingredients

SALAD INGREDIENTS:

  • 1⁄4 cup pine nuts
  • 2 small acorn squash
  • 1 TBSP avocado oil
  • Himalayan sea salt
  • Fresh ground black pepper
  • 4 cups arugula and/or kale, rinsed and dried 
  • ¼ cup dried cranberries

DRESSING INGREDIENTS:

  • 1⁄4 cup Eden Foods Apple Cider Vinegar 
  • 1⁄4 cup extra virgin olive oil
  • 2 TBSP fresh squeezed lemon juice 
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper. Spread pine nuts on a large rimmed baking sheet. Toast in the oven, stirring occasionally until fragrant and lightly golden brown, about 5 minutes. Set aside.
  2. Cut the squash in half and scrape out the seeds. Cut into quarters, leaving skin on. On a large baking sheet, toss with avocado oil and a pinch of salt and pepper. Roast until fork tender and lightly browned, about 35-45 minutes depending on size. Set aside.
  3. To make the dressing, combine all ingredients in a bowl and whisk with a fork to combine. Set aside. 
  4. In a large bowl, add arugula/kale, and dressing. Toss to combine.
  5. To serve, divide roasted squash, skin side-down among plates. Place dressed salad on top of each quarter and drizzle with extra dressing if desired and top with toasted pine nuts and cranberries.
  • Category: Salad
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen 

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Salad

You may also like:

Greek Power Bowls with Cucumber Yogurt Tzatziki Sauce
Raw Krazy Kale Salad with Miso Tahini Dressing
Crunchy Summer Salad with Turmeric Cider Tahini by Flora & VinoCrunchy Summer Salad with Turmeric Cider Tahini

like, follow, share

« previous post Berry Baked Oatmeal
next post » Cinnamon Sautéed Apples
Previous Post: « Berry Baked Oatmeal
Next Post: Cinnamon Sautéed Apples »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

CRACKER CRUSTED ZUCCHINI FRIES! 🍟Usually I take CRACKER CRUSTED ZUCCHINI FRIES! 🍟Usually I take my leftover zucchini and steam and freeze it for shakes and smoothie bowls, but tonight I’m thinking of slicing them into fries for fryday!!! ☺️ These oven-baked zucchini fries are coated in cracker crumbs without any grains or oils! These oil-free, gluten-free, and plant-based fries make a delicious appetizer or snack. Or end of the week post-yoga snack, in my case. Hope you guys had a great end to the week. It’s the last weekend in February WHAT??? 😳
.
.
.
https://www.floraandvino.com/cracker-crusted-zucchini-fries/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
Pizza date night tonight? 🙋‍♀️This VEGGIE Pizza date night tonight? 🙋‍♀️This VEGGIE LOVER’S FLATBREAD PIZZA is new on the blog today! 🍕In the post I share how M and I have never been on a *real* date and how we make up for that by doing dinner date-night ins. One of our favorite things to make together lately is homemade plant-based pizza! 😄 This vegan and grain-free pizza is made easily with @bobsredmill NEW Grain-Free Flatbread Mix! I love this new flatbread mix, guys!!! You can make it vegan easily with a flax egg. Bake it up then add pizza sauce, vegan cheese, and your fav toppings for a fun plant-based pizza night in! ☺️
-
You can make the recipe into one large pizza or two smaller personal pizzas (which is what we typically do so we can go wild with our own toppings). I went traditional veggie lover’s with mine but you can add any toppings that sound good. I’m a huge pineapple pizza lover whereas M thinks pineapple doesn’t belong on pizza. 🤣 Grab the full recipe via the link in my profile and let me know what you think! 
-
So, what’s yours favorite date night in idea been this past year? Please share!
-
TGIF everyone. 
.
.
.
https://www.floraandvino.com/veggie-lovers-flatbread-pizza/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
Guys it’s been forever since I had a good graham Guys it’s been forever since I had a good graham cracker, like these VEGAN & GLUTEN-FREE GRAHAM CRACKERS. 🍫 Homemade graham crackers are so easy! 👏 These crispy vegan and gluten free homemade graham crackers are made with simple ingredients. They’re also magically oil-free! Enjoy them as is or top them with a 3-ingredient sunButter based frosting. 😍 Grab the full recipe on my website! 
.
.
.
https://www.floraandvino.com/vegan-gluten-free-graham-crackers-with-chocolate-sunbutter-frosting/
.
.
.
#floraandvino #grahamcrackers
♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️! I s ♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️! I save this look for my @artisanaorganics nut butter only. ☺️ There's a reason why I hide all of the Artisana nut butter at my house...because M and I are both obsessed with them! 😂 Today I teamed up with my friends at Artisana Organics to give away some of my favorite nut butters! 👏 If you haven't tried Artisana Organics, they make delicious organic and raw nut butters in California. Their products are made sustainably with fairly-traded ingredients that are always certified organic. My all-time favorite is the cashew but lately I'm vibing the walnut and pecan, too. The coconut butter is my favorite for desserts and I use the tahini in my dressings! Today I’m giving away some of my favorites in a fun giveaway below. Be sure to follow all of the instructions for entry so you're eligible to win. 😁 Good luck!
-
♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️: TWO winners will receive a sampler of my @artisanaorganics!
-
To enter:
1. Like this post
2. Follow @flora_and_vino and @artisanaorganics. 
3. Click the link in my profile and follow all instructions to enter to win!
-
Giveaway open through Saturday, February 27. Giveaway winners will be randomly selected and announced via @flora_and_vino Instagram stories on Sunday, February 28. For this giveaway, we are only able to ship within the continental US and no PO Boxes. This giveaway post is in no way sponsored, administered, or associated with Instagram. By entering, participants agree that they are 18+ years of age and agree to Instagram’s terms of use.
-
GOOD LUCK!
.
.
.
📸: M🙂
-
#floraandvino #artisanaorganics
DOUBLE CHOCOLATE BANANA BREAD. 🍫🍌 I have THR DOUBLE CHOCOLATE BANANA BREAD. 🍫🍌 I have THREE spotty bananas on my counter that are looking increasingly as spotty as the bananas in this photo. 😂 So I should probably throw them into something today, yeah? This vegan and gluten-free double chocolate banana bread is probably happening here today. It’s packed with almond flour, oats, ripe bananas, tahini, and dark chocolate chunks. Totally vegan, oil-free, gluten-free, and naturally sweetened. I highly recommend smearing some almond butter on top for serving. 🙂 Grab the full recipe by clicking the link in my profile to make yours! 
-
Working on the meal plan portion of the cookbook today and feeling really excited to share all of this content with you guys! ❤️ Also it’s the warmest day of the year here today so I’m scheduling in some time to take a long walk outdoors. Enjoy your day! 
.
.
.
https://www.floraandvino.com/double-chocolate-banana-bread/
.
.
.
#floraandvino #veganbread #veganbananabread #bananabread
Breaking from banana bread photos to bring you som Breaking from banana bread photos to bring you something green. KALE CAESAR SALAD with AVOCADO TAHINI CREAM & CRISPY CHICKPEAS. 🥗 This plant-based caesar salad has tons of kale, crispy chickpea “croutons”, and a creamy oil-free avocado tahini dressing. Perfect for meal prep and weekday lunches! Grab the full recipe via the link in my profile. 👏
.
.
.
https://www.floraandvino.com/kale-caesar-avocado-tahini-cream-crispy-chickpea-croutons/
.
.
.
#floraandvino #kalecaesar #vegansalad
I woke up overjoyed because the sun is shining and I woke up overjoyed because the sun is shining and it’s warmer and more importantly because it’s #nationalbananabreadday! 👏 Only the most magical day of the year. So we’re celebrating at F&V by sharing some of my favorite banana bread recipes on my feed and in stories, starting with this BLUEBERRY BANANA BREAKFAST BREAD. 💙 This 1-bowl breakfast bread is made with hearty oats, banana, almond butter, and lots of blueberries. The recipe is totally gluten-free, oil-free, and refined sugar-free. Grab the full recipe  by clicking the link in my profile and then this image!
-
Feeling good about cookbook progress this week— I shared a bit of an update in stories for anyone interested! Love you all and wishing you a wonderful Tuesday. 
.
.
.

https://www.floraandvino.com/blueberry-breakfast-bread-vegan-gluten-free/
.
.
.
#floraandvino #bananabread #veganbread #veganbaking #veganbananabread
Need a quick lunch idea of the week? How about thi Need a quick lunch idea of the week? How about this 1-BOWL HUMMUS PASTA SALAD. 😍 This easy pasta salad is made in 1-bowl with your favorite hummus, protein-packed legume pasta, kalamata olives, cherry tomato, and cucumber. Try mixing it up for lunches this week. Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/1-bowl-hummus-pasta-salad/
.
.
.
#floraandvino #pastasalad #chickpeapasta
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·