My sister says I am in a salad dressing rut. I rarely venture from my Balsamic Vinaigrette and when I do, it’s for Ranch. Truth be told, I have been in a severe salad rut. Lettuce, dried cranberries, slivered almonds, croutons, (I like a lot of crunch), grated cheese, cucumber, and dressing. Day after day, week after week . . . month after month.
So I mixed it up! I have had Tracy from Shutterbean’s recipe pinned for ages, tempting me. The stars aligned and I had butternut squash and arugula at the same time.
First time making salad dressing: it was easy!
Dressing ingredients and squash ready for roasting.
I love roasted butternut squash by itself or mixed in with a risotto.
I added in a little bacon to soften the blow of no real “main dish” for dinner.
My husband and sister still complained about only having a “side dish.” Hey, at least it was an amazing one! 
Next time I will probably serve grilled or pan-fried steaks and French bread to accompany this delicious and beautiful salad.
Roasted Butternut Squash & Arugula Salad
Print recipe| Recipe adapted from | Shutterbean |
Ingredients
- 1 butternut squash
- 1/4 cup + 2 tablespoons olive oil
- 1 tablespoon honey
- 3 tablespoons dried cranberries
- 3/4 cups orange juice
- 2 tablespoons finely minced shallot
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 8 ounces baby arugula
- 3/4 cups grated fresh parmesan
- 1/2 cup toasted nuts (optional, I used honey-roasted almonds)
- 1/4 cup diced cooked bacon (optional)
Directions
| Preheat oven to 400 F. | |
| Peel the butternut squash, remove the seeds, and cut into 1 inch cubes. | |
| Toss the squash cubes together with the honey and 2 tablespoons olive oil on a large baking sheet. Sprinkle with salt and freshly ground pepper. | |
| Bake for 15 minutes. Turn squash with a spatula, add the cranberries, and continue baking for an additional 5-10 minutes or until fork tender. | |
| While the squash bakes, whisk together the vinegar, orange juice, and shallots in a small saucepan over medium high heat. Bring to a boil and cook for 6-8 minutes or until the mixture reduces by about half. | |
| Remove from heat. Add the mustard, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, whisking until well blended. | |
| In a large bowl, combine the arugula, squash, cranberries, nuts, bacon, parmesan, and enough dressing to lightly coat everything. | |
| Enjoy! |
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