Arugula and Roasted Butternut Squash Salad with Blue Cheese

The Arugula and Roasted Butternut Squash Salad with Blue Cheese is a delightful blend of flavors and textures that bring a burst of freshness and richness to your plate. This salad is perfect for any occasion, whether it’s a light lunch, a dinner side, or an appetizer for a special meal. With the peppery arugula, the creamy blue cheese, the sweetness of roasted butternut squash, and the crunch of toasted walnuts, this dish is as balanced as it is satisfying.

In this article, we’ll take an in-depth look at every step of making this salad. You’ll learn about the ingredients, preparation techniques, cooking times, and the health benefits of this Arugula and Roasted Butternut Squash Salad with Blue Cheese recipe. Plus, we’ll answer frequently asked questions and share tips to make the perfect salad every time.

Ingredients for Arugula and Roasted Butternut Squash Salad with Blue Cheese

For the Salad

• 2 cups arugula – Fresh and vibrant greens with a peppery flavor.
• 1 small butternut squash, peeled and cubed – A sweet and earthy squash that becomes tender and caramelized when roasted.
• 1/4 cup crumbled blue cheese – Adds a creamy, tangy element to the salad.
• 1/4 cup walnuts, toasted – For a nutty crunch that complements the other ingredients.

For Roasting the Squash

• 2 tbsp olive oil – Helps the squash roast to golden perfection.
• Salt and pepper to taste – Enhances the natural flavors of the squash.

Prep Time, Cooking Time, and Total Time

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 2
• Calories per Serving: Approximately 250 kcal

Directions for Arugula and Roasted Butternut Squash Salad with Blue Cheese

Step 1: Prepare the Butternut Squash

1. Peel and Cube the Squash
   Begin by peeling the butternut squash and cutting it into small, evenly sized cubes. This ensures that the squash roasts evenly.
2. Preheat the Oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
3. Season the Squash
   Place the squash cubes in a mixing bowl. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat each piece evenly.
4. Roast the Squash
   Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, or until the squash is tender and slightly caramelized on the edges. Stir halfway through roasting for even cooking.

Step 2: Prepare the Salad Base

1. Wash the Arugula
   Rinse the arugula under cold water and pat dry with a kitchen towel or spin dry in a salad spinner.
2. Toast the Walnuts
   In a dry skillet over medium heat, toast the walnuts for about 3–5 minutes, stirring frequently to avoid burning. Once fragrant, remove them from the heat and let them cool.
3. Crumble the Blue Cheese
   If you’re using a block of blue cheese, crumble it into small pieces to make it easier to incorporate into the salad.

Step 3: Assemble the Salad

1. Combine Ingredients
   In a large salad bowl, combine the fresh arugula, roasted butternut squash, toasted walnuts, and crumbled blue cheese.
2. Toss Gently
   Use salad tongs or clean hands to toss the ingredients gently, ensuring an even distribution of flavors without crushing the tender squash.

Step 4: Serve and Enjoy

Transfer the salad to a serving platter or individual plates. Serve immediately for the best taste and texture.

Tips for Making the Perfect Arugula and Roasted Butternut Squash Salad

1. Use Fresh Ingredients: Opt for the freshest arugula and butternut squash for the best flavor.
2. Add a Dressing: If desired, drizzle with a light vinaigrette or balsamic glaze for extra flavor.
3. Customize the Nuts: Swap walnuts for pecans or almonds for a different nutty profile.
4. Make It a Meal: Add grilled chicken or shrimp to turn this salad into a hearty main course.

Benefits of This Arugula and Roasted Butternut Squash Salad with Blue Cheese

• Rich in Nutrients: Arugula is packed with vitamins A, C, and K, while butternut squash is an excellent source of fiber and potassium.
• Heart-Healthy: Walnuts and olive oil contribute healthy fats that support cardiovascular health.
• Low-Calorie Option: Despite its rich flavors, this salad is low in calories, making it ideal for those watching their weight.

Frequently Asked Questions

Can I prepare this salad ahead of time?

Yes, you can prepare the components separately in advance. Roast the squash and toast the walnuts ahead of time, but assemble the salad just before serving to keep the arugula fresh.

What can I substitute for blue cheese?

If you’re not a fan of blue cheese, try feta or goat cheese for a milder flavor.

Is this salad gluten-free?

Yes, all the ingredients in this Arugula and Roasted Butternut Squash Salad with Blue Cheese recipe are naturally gluten-free.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate if you’ve added any.

Conclusion

The Arugula and Roasted Butternut Squash Salad with Blue Cheese is a simple yet elegant dish that balances sweet, savory, and nutty flavors. Perfect for any meal, this salad is as versatile as it is nutritious. By following the detailed steps and tips provided, you can create a stunning salad that will impress your family and friends.

Whether you’re looking for a quick lunch or a side for a festive dinner, this Arugula and Roasted Butternut Squash Salad with Blue Cheese recipe will not disappoint. Try it today and enjoy the harmony of flavors in every bite!