“ This is feel-good food. Butternut squash is roasted until sweet and tossed with spicy arugula, white beans, and a tangy balsamic vinaigrette. Kate, Recipe Hunter ”
- Balsamic Vinegar
- Butternut Squash
- Cannellini Beans
- Light Brown Sugar
- Olive Oil
- Red Onion
Butternut squash is a staple fall ingredient and is often used either pureed as a soup, mashed for a filling, or simply roasted and served as a side dish. We absolutely love this preparation, where roasted squash is turned into a fresh salad! The sweetness of the squash is perfectly complemented by the spiciness of arugula, the bite of red onion, creamy white beans, and a tangy, slightly-sweet balsamic vinaigrette. Tossing all of the ingredients (sans arugula) with the vinaigrette and letting them “marinade” for a few hours lets the flavors infuse into the vegetables. And, does a dish get more beautiful than this? Orange, green, purple and white. If we first eat with our eyes, then this is the type of food we want to stare at all day.
“ I'm a DC based food blogger with a true passion for cooking and a love for photography. My blog started because I wanted to show that eating right and maintaining a healthy lifestyle could actually be fun! I love to put a spin on classic favorites by substituting calorie-loaded ingredients with healthier alternatives that still taste delicious. ”
Kelly is a DC-based food blogger who has a fresh, witty, and most importantly FUN approach to eating well and living healthy! Her blog is filled with over 100 recipes from appetizers and drinks to breads, breakfast, and desserts. And, all of them have Kelly’s unique twist on traditional favorites. We should also mention that she’s a pretty amazing photographer so her food always looks as good as it sounds.
Here's a handy tip to help you make this Butternut Squash and Arugula Salad recipe.Read the full tip >
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