Roasted Butternut Squash and Arugula Salad with Goat Cheese

This Butternut Squash and Arugula Salad is an ideal way to welcome fall: leafy arugula, roasted butternut squash, protein-rich cannellini beans, sweet corn, red onion and fresh basil, all tossed in a rich balsamic vinaigrette.

Even after a long weekend of Labor Day cookouts, I tried to keep things healthy—though I’ll admit there were a few treats. This salad came together after an impromptu trip to the farmer’s market, where the combination of fresh produce and late summer flavors inspired the recipe.

I love early Saturday mornings at the farmer’s market. The scent of fresh flowers, the bright baskets of local produce and the friendly vendors make it one of the week’s highlights. After shopping, I often wander into the antique shop next door; it’s a food blogger’s dream. On this visit I found vintage spoons, bowls, and a cooling rack—vintage pieces that feel right at home with a seasonal salad. Small finds like that make the whole experience more enjoyable.

This salad yields a generous batch, perfect for sharing. Roasted butternut squash brings a tender, slightly sweet base that pairs beautifully with fresh corn, cannellini beans for protein and texture, and thinly sliced red onion for brightness. The balsamic vinaigrette adds a tangy-sweet richness that ties the salad together. I like to whisk the dressing ahead of time and keep it in a sealed jar in the refrigerator so it’s ready whenever a salad craving strikes.

Butternut Squash and Arugula Salad

Ingredients

• 2 lb. butternut squash
• 1 Tbsp olive oil
• 1 (15.5 oz) can cannellini beans, drained and rinsed
• 2 cups fresh corn kernels
• 1/2 small red onion, thinly sliced
• 1/2 cup chopped fresh basil
• 3 cups arugula

Balsamic Vinaigrette

• 2 Tbsp balsamic vinegar
• 1/4 cup olive oil
• 1 large shallot, minced
• 1 tsp garlic, minced
• 1/2 Tbsp organic brown sugar
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and seed the butternut squash, then cut it into 3/4-inch cubes. Toss the squash with 1 tablespoon of olive oil and arrange in a single layer on a foil-lined baking sheet. Roast for about 20 minutes, turning once halfway through (around 10 minutes in), until the squash is tender. Allow the roasted squash to cool completely, about 20 minutes.
3. While the squash roasts and cools, prepare the balsamic vinaigrette: whisk together balsamic vinegar, minced shallot, minced garlic, brown sugar, sea salt and black pepper. Slowly drizzle in the 1/4 cup of olive oil in a steady stream while whisking until the dressing is emulsified and well blended.
4. In a large bowl, combine the cooled roasted squash, cannellini beans, fresh corn kernels, thinly sliced red onion and chopped basil. Pour the balsamic vinaigrette over the mixture and toss gently to coat. Cover and chill in the refrigerator for 2 to 4 hours to allow the flavors to meld.
5. Just before serving, add the arugula and toss lightly so the greens remain crisp and fresh. Serve chilled or at room temperature.

Nutrition (per 1 cup)

Calories: 164 kcal | Carbohydrates: 20.4 g | Protein: 4.2 g | Fat: 8.6 g | Fiber: 4 g

Nutrition information is an approximation and should be used as a guideline.