Roasted Squash & Arugula Salad

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

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

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?!

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!

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.

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.

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!

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!

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!

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.

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XO Lauren

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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