Roasted Butternut Squash, Arugula and Pine Nut Salad
Warm roasted butternut squash tossed with peppery arugula, plump golden raisins, and toasted pine nuts in a spiced vinaigrette. The squash is seasoned with turmeric and ginger, creating earthy warmth that contrasts with the salad's fresh bite. Serve as a side dish alongside roasted chicken or grain bowls, or as a light main course in autumn and winter. This version skips peeling the raw squash, streamlining prep while the skin crisps slightly during roasting.
Ingredients
- 1 butternut squash, halved, seeded, sliced and cubed
- 1 teaspoon kosher salt, or 1/2 teaspoon table salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 4 tablespoons canola oil or olive oil, cold-pressed, divided
- ⅓ cup golden raisins
- ¼ cup water, freshly boiled
- 1 teaspoon sherry vinegar
- 4 ounces arugula and mixed salad leaves, about 3 cups
- ⅓ cup pine nuts, toasted
Instructions
- 1
Preheat oven to 400F.
- 2
Halve and seed the butternut squash without peeling. Cut into 1/2-inch-thick slices, then cut each slice into four pieces.
- 3
Toss squash pieces with salt, turmeric, ginger, and 2 tablespoons oil. Spread on a foil-lined baking sheet.
- 4
Roast for 30 to 40 minutes, checking doneness at 30 minutes by piercing with a fork.
- 5
Meanwhile, place golden raisins in the squash bowl and cover with freshly boiled water. Once cooled, whisk in vinegar and remaining 2 tablespoons oil.
- 6
Layer half the salad leaves on a plate or large bowl. Arrange roasted squash on top, then scatter remaining leaves and toasted pine nuts.
- 7
Drizzle raisin dressing over everything and toss gently before serving.
Tips
Pierce squash at 30 minutes to check doneness; cooking time varies by squash size and moisture content.
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring often, to deepen their nutty flavor.
Prepare the raisin dressing while squash roasts and water cools for efficient timing.
Good to Know
Refrigerate roasted squash and raisin dressing separately for up to 3 days. Keep salad leaves unwashed and stored in a crisper drawer. Assemble just before serving to prevent wilting.
Roast squash up to 1 day ahead and store covered. Prepare raisin dressing up to 2 days ahead. Toast pine nuts the morning of serving.
Serve warm or at room temperature as a side dish with roasted poultry, grilled fish, or alongside grain bowls. Works as a light lunch on its own.
Common Mistakes
Do not peel squash before roasting to avoid removing the protective skin that helps pieces hold their shape and crisp slightly.
Do not skip cooling the raisin-soaking water before whisking in vinegar and oil, as heat may cook the leaves prematurely.
Do not toss the salad more than gently to prevent the soft roasted squash from breaking apart.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I prepare this salad ahead?
Yes. Roast the squash and make the dressing up to 1 day ahead. Toast pine nuts the morning of serving. Assemble the salad just before eating so arugula stays crisp and doesn't wilt from the warm squash.
What if I don't have sherry vinegar?
Use apple cider vinegar or white wine vinegar in the same amount. Avoid balsamic, which overpowers the delicate flavors. The acidity and depth matter more than the exact vinegar type.
Can I freeze roasted butternut squash?
Yes, freeze cooled squash in an airtight container for up to 3 months. Thaw in the refrigerator before assembling. Texture softens slightly but flavor remains.