Butternut Squash Salad Recipe

Preheat and prepare squash

Preheat oven to 425°F (220°C). Peel the butternut squash, cut off ends, halve lengthwise, remove seeds and membranes. Cut squash into 1/2-inch to 3/4-inch cubes so they roast evenly (about 6–7 cups).

Toss and roast

In a large bowl, combine 2 tbs olive oil, 1 tbs maple syrup, 1 tsp brown sugar, 1 tsp kosher salt and 1/2 tsp black pepper. Add the squash cubes and toss until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between cubes. Roast 22–28 minutes, turning once halfway, until edges are caramelized and squash is tender. Remove from oven and let cool slightly.

Toast and candy pecans

While squash roasts, heat a small nonstick skillet over medium heat. Add 1 tsp butter and let melt, then add 1 cup pecan halves. Stir for 1 minute to toast. Add 1 tbs brown sugar, 1 tsp maple syrup and 1/4 tsp sea salt. Continue stirring 1–2 minutes until sugar melts and coats pecans and they become fragrant and glossy. Transfer pecans to a piece of parchment to cool and separate so they don't stick together.

Whisk dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1.5 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup (or honey), 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a little more vinegar for brightness or oil for mellowness.

Place 5 cups baby arugula (or mixed baby greens) in a large salad bowl. Spoon the warm roasted butternut squash on top (spreading it so heat slightly wilts the greens). Scatter the candied pecans and 1/2 cup pomegranate arils (if using) over the salad.

Crumble 4 oz goat cheese evenly across the salad.

Drizzle the prepared dressing over the salad — start with about two-thirds and toss gently with salad tongs to combine. Taste and add more dressing if desired. The warm squash helps pick up the dressing and coats the leaves.

Serve immediately, finishing with a small pinch of flaky sea salt and freshly ground black pepper if desired.