Roasted Butternut Squash Salad

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Recipe from Two Peas and Their Pod

A hearty and colorful fall salad made with roasted butternut squash, arugula, farro, sharp cheddar, toasted walnuts, dates, and a bright apple cider vinaigrette. A delicious side dish for holidays or a satisfying main dish any night of the week.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Keyword: arugula, butternut squash, farro

Servings:

Calories: 323kcal

Ingredients

For the salad:

1 medium butternut squash, peeled, seeded and cut in 1-inch chunks
1 tablespoon olive oil
Kosher salt and pepper, to taste
5 oz arugula, or spring mix
1 cup cooked farro
3/4 cup shredded sharp white cheddar
1/2 cup chopped toasted walnuts, can use pecans
1/2 cup chopped dates, can use dried cranberries
1/3 cup sliced red onion

For the dressing:

1/3 cup olive oil
3 tablespoons apple cider vinegar
3 teaspoons honey
2 teaspoons Dijon mustard
1 small shallot, minced
1 small garlic clove, minced
Kosher salt and black pepper, to taste

Instructions

Preheat oven to 400 degrees F. Place the squash on a large baking sheet and drizzle with the olive oil. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.
In a large bowl, add the roasted butternut squash, arugula, farro, white cheddar, nuts, dates, and red onion.
In a small bowl or jar, whisk together the olive oil, vinegar, honey, mustard, shallot, garlic, salt, and pepper.
Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.

Notes

How to Store:

Leftovers: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead: Cook the squash, farro, nuts, and dressing in advance. Assemble and dress before serving.
Dressing: Keeps in the refrigerator for up to 1 week. Whisk well before using.

Nutrition