This Butternut Squash & Arugula Fall Salad is the perfect blend of sweet, savory, spicy, and tangy flavors celebrated in autumn cooking. Roasted butternut squash, tossed with spicy arugula, toasted pecans, dried cranberries, and finished with a drizzle of maple-balsamic vinaigrette, it’s a stunning and nourishing side or vegetarian main that shines on Thanksgiving, holiday tables, or as a comforting weeknight dish.
What Makes This Salad Shine in the Fall
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Autumn freshness: Butternut squash and arugula epitomize fall produce.
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Flavor contrasts: Sweet squash, nutty pecans, tart cranberries, bitter greens.
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Visual splendor: Rich oranges and deep greens beautifully evoke the season.
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Versatility: Serves as a side dish or vegetarian main, ideal hot or room temp.
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Nutrient rich: Packed with vitamins, fiber, and healthy fats in a whole-food recipe.
Ingredients You’ll Need
Salad Components
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4 cups butternut squash, peeled and cubed
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4–5 cups baby arugula (peppery rocket)
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½ cup pecans, toasted and roughly chopped
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½ cup dried cranberries
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Optional: goat cheese or vegan crumble for creamy contrast
Maple-Balsamic Vinaigrette
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¼ cup extra-virgin olive oil
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2 tablespoons balsamic vinegar
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1 tablespoon pure maple syrup
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1 teaspoon Dijon mustard
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Salt and freshly ground black pepper, to taste
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Optional: pinch of cinnamon or smoked paprika for warm depth
Step-by-Step Instructions
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Roast the Butternut Squash
Preheat oven to 425°F (220°C). Toss cubed squash with olive oil, salt, pepper, and optional warm spices. Roast on parchment until tender and caramelized, about 25–30 minutes, turning once. -
Toast the Pecans
In a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant and golden. Keep an eye to avoid burning, then roughly chop. -
Whisk the Maple-Balsamic Vinaigrette
In a bowl or jar, whisk together balsamic vinegar, maple syrup, Dijon, salt, and pepper. Slowly drizzle in olive oil until combined. Taste and adjust sweetness or seasoning. -
Assemble the Salad
In a large bowl, layer arugula, roasted squash, dried cranberries, and toasted pecans. Top with cheese if using. -
Dress & Serve
Drizzle dressing over ingredients just before serving. Toss gently to coat, or leave artfully arranged—serve warm or room temperature.
Tips & Customization Ideas
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Serve warm or cold: As a side or a meal-prep option, it’s delicious both ways.
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Make vegan: Use no cheese or include a dairy-free alternative.
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Add protein: Toss in chickpeas, quinoa, or shredded roast turkey for more substance.
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Nut-free swap: Replace pecans with pumpkin seeds or toasted almonds.
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Fruit variations: Substitute with pomegranate arils or chopped apples for extra texture.
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Spicy kick: Add a pinch of chili flakes or substitute smoked paprika for complexity.
Serving Suggestions
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A show-stopping complementary dish for roasted meats like turkey, pork, or chicken.
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Place on buffet tables next to mashed sides or grain dishes.
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Highlight as a cozy lunch bowl by adding warm grains or a scoop of hummus.
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Perfect desk lunch—serve leftovers with crusty bread or grain crackers for crunchy contrast.
FAQ — Your Questions Answered
Is this salad gluten-free?
Yes! All ingredients are naturally gluten-free unless add-ins include grains.
How long can I store leftovers?
Separately store roasted squash and vinaigrette for up to 3–4 days. Mix just before serving to maintain freshness and texture.
Can I roast the squash ahead of time?
Absolutely! Roasting early saves time—simply reheat briefly or use at room temp when assembling.
What kind of arugula should I use?
Baby arugula works beautifully. For milder greens, mix in baby spinach or chicory.
Can I make a larger batch?
Yes—scale ingredients proportionally, though double the dressing only if needed. More greens and squash are always welcome!
Nutritional Snapshot (per serving estimate)
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Vitamins A & C from butternut squash
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Vitamin K from arugula
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Healthy fats from olive oil and pecans
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Natural sweetness without refined sugar
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Balanced crunchy, leafy, savory, and sweet elements make every bite memorable
Final Thoughts
This Butternut Squash & Arugula Fall Salad tastes and looks like autumn in a bowl. It’s simple, seasonal, and deeply satisfying—elevated enough for holiday dinners but cozy enough for everyday. Whether you’re crafting a festive menu or nurturing family meals, this salad is sure to become a treasured fall favorite.
