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Roasted Winter Squash & Arugula Salad





  • 1/2 cup pine nuts

  • 2 small acorn squash

  • 1 Tbsp. olive oil

  • Sea salt and freshly ground pepper

  • 4 cups arugula and/or baby kale, washed and dried

  • 1 1/3 Tbsp. dried cranberries


  • 1/2 cup white or red wine vinegar

  • 1/4 cup olive oil

  • 2 Tbsp. lemon juice

  • Fresh cracked pepper


  1. Preheat oven to 400 degrees. Spread pine nuts on a large rimmed baking sheet. Toast in oven, stirring occationally until fragrent and lightly golden, about 5 minutes. Set aside.

  2. Cut squash in half and scape out seeds. Cut into quarters, leaving skin on. On a large baking sheet, toss with 1 Tbsp. oil and pink of salt and pepper. Roast until tender, about 35 minutes to 45 minutes depending on size. Let cool.

  3. For the dressing, combine all ingredients together.

  4. In a large bowl, add arugula, kale, and dressing. Toss to combine.

  5. (Optional) To serve, divide squash side-down among plates. Place dressed salad on top of each quarter and drizzle extra dressing if desired and top with roasted pine nuts and cranberries. 

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