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Roasted Butternut Squash Arugula Salad

Course: Salad
Cuisine: American
Servings: 6 servings
Author: Silvia Ribas


  • 6 cups wild arugula, washed
  • 16 oz frozen butternut squash, cubed
  • 1 cup grape tomatoes, halved
  • 1/2 cup olives, sliced
  • 1/2 cup feta cheese
  • 1/2 tsp cinnamon
  • 1 tsp paprika
  • 2 tbsp avocado oil
  • 1/2 slice lemon, juiced
  • 1 pinch salt and pepper, to taste


  • Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper. Place frozen cubes of butternut squash on the prepared baking sheet. Sprinkle with cinnamon and paprika. Bake for 20 minutes. When done, allow it to cool off then place the entire sheet pan in the freezer for about 15 minutes. 
  • Meanwhile, wash the arugula in cold running water. Get all the chopping and slicing done. Place all the ingredients in a big bowl.
  • In a small glass bowl mix the avocado oil, juice from a 1/2 lemon and season with salt and pepper to taste.
  • When the butternut squash is chilled, fold in with the remaining ingredients. Coat salad with seasoned avocado oil and serve