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Arugula and Roasted Squash Salad

This vegan salad recipe takes a bit of time and effort, but once you taste the combination of flavors, you will be sold. Sweet roasted squash comes together with spicy toasted pumpkin seeds on a bed of delicately bitter arugula to create a symphony of flavors for your mouth to enjoy. 


1-2 pound butternut squash, halved, seeded, cut in 1-inch cubes 
Extra virgin olive oil 
Sea salt 
1 cup pumpkin seeds 
1 tablespoon brown rice syrup 
1/8 teaspoon chili powder 
Juice of one 1/2 lemon 
2 bunches arugula, rinsed well, stems trimmed, left whole 

Preheat oven to 350 degrees. Place squash cubes in a mixing bowl, drizzle lightly with oil and season to taste with salt. Toss gently to coat squash and transfer to shallow baking dish, avoiding overlap. Cover tightly and bake for 35 minutes. Remove cover and return to oven to brown, 7-10 minutes more.

While the squash bakes, rinse the seeds and drain. Place a small amount of oil, a generous pinch of salt, chili powder and rice syrup in a skillet and turn heat to medium. When the rice syrup foams, stir in seeds and toast until they begin to brown and are quite fragrant, 5-7 minutes.

Whisk together 1/3 cup olive oil, lemon juice and sea salt to taste. Arrange arugula on a serving platter, mound roasted squash on the arugula, sprinkle with toasted seeds and spoon dressing over top. 

Makes 4-5 servings.  


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