Roasted Butternut Squash Salad


  • 2 Tbsp olive oil
  • 3 cups coarsely chopped butternut squash
  • 6 cups arugula
  • 1 small ripe Bartlett pear, thinly sliced
  • 1/2 (4-oz) package goat cheese, crumbled (Feta)
  • 1/4 cup chopped dried cherries

Toasted Pecan Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp light brown sugar
  • 2 Tbsp minced shallots
  • 1 Tbsp Dijon mustard
  • 1/2 tsp table salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup canola oil
  • 1/2 cup finely chopped toasted pecans


  1. Preheat oven to 400 F.  Toss squash with olive oil.  Place in a single layer in a lightly greased foil-lined 15×10-inch jelly roll pan.  Bake 20 minutes or until squash is just tender and begins to brown, stirring once halfway through.  Remove from oven and cool 10 minutes.
  2. Meanwhile, assemble vinaigrette: Whisk together first six ingredients of vinaigrette.  Add canola oil in a slow, steady stream, whisking until smooth.  Whisk in pecans.  Makes 1.5 cups of dressing.
  3. Toss together squash, arugula, pear, goat cheese, and dried cherries on a serving platter.  Add salt and black pepper to taste.  Serve squash salad with Toasted Pecan Vinaigrette.

Source: Southern Living magazine, November 2013 (pg. 116)


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