Roasted Butternut Squash Salad

Orange butternut squash sits upon a bed of arugula with pumpkin seeds, blue cheese, and craisins.
  • Category: Main Course, Salad, Side Dish


  • 1 Butternut Squash
  • White Balsamic Vinegar (To your taste)
  • Olive Oil (To your taste)
  • 1/2 Cup Blue Cheese (I used Gorgonzola)
  • Pumpkin Seeds (To your taste)
  • Walnuts (To your taste)
  • Pomegranate infused cranberries (I used “Craisins”)
  • Baby Arugula (To your taste)


  1. Set your oven to 400° F or 200° C. Place your butternut squash on parchment paper and place in the oven. Let the squash roast for two hours or until the skin is really crispy. You will know it is done if you take it out of the oven and you can easily pierce the flesh and cut the insides.
  2. When out of the oven, slice it down one of the sides so that it can lay open like a butterfly. Drizzle olive oil and white balsamic directly into the squash. You can either scoop it into a bowl and place it in the fridge to chill or wrap the squash in tinfoil and place it in the fridge so that it may cool.
  3. Once the squash is chilled, begin to plate the salad. Take your arugula and use more of the balsamic and olive oil to dress it. Take your squash and mix it in. Add your cheese, nuts, seeds, and craisins.
    Serve and enjoy
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