The predominant sunset-orange cubes of roasted butternut squash rest dramatically on a bed of dark, peppery arugula leaves. Scattered here and there, the gleaming, caramelized pecans add intrigue and an irresistible luster. All this is brought together by a drizzle of the glossy vinaigrette, creating a beautiful play of colors and textures.

Roasted Butternut Squash Salad with Caramelized Pecans

Name: Roasted Butternut Squash Salad with Caramelized Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium Butternut Squash peeled, seeded, and cubed; 200g Baby Arugula; 1 cup Pecans; 2 tablespoons Brown Sugar; 3 tablespoons Olive Oil; 2 tablespoons Apple Cider Vinegar; 1 tablespoon Dijon Mustard; to taste Salt; to taste Pepper

Seasonal, warming salad with tangy vinaigrette and caramelized pecans.

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style American

Technique Roasting

Diet Friendly Dairy-Free

Daily recipe · September 25, 2025

A little about this dish

Leveraging the rich fall harvest, this recipe features an unexpected star - squash! Squash's sweet and nutty flavor balances beautifully with the peppery arugula and tangy vinaigrette. Plus, a topping of caramelized pecans adds a delightful crunch.

Ingredients (for 4)

Medium butternut squash — 1 — peeled, seeded, and cubed
Baby arugula — 200g
Pecans — 1 cup
Brown sugar — 2 tablespoons
Olive oil — 3 tablespoons
Apple cider vinegar — 2 tablespoons
Dijon mustard — 1 tablespoon
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🔥🔪🥣

Preheat your oven to 400°F. Peel and seed the butternut squash, then cut it into cubes. Toss the squash in 1 tablespoon of olive oil, season with salt and pepper, and spread out the cubes on a baking sheet
Step 2 — 🥔🍠🧡🕑

Place the baking sheet in your preheated oven. Roast the squash until it is golden and soft, which should take about 30 minutes.
Step 3 — 🍳🍯🔁

As the squash is roasting, you can prepare the pecans. Here, you heat up a skillet over medium heat then add the pecans, brown sugar, and a pinch of salt. Stir the ingredients together until the sugar melts and coats the pecans. Lastly, spread out the caramelized pecans on parchment paper to let them cool.
Step 4 — 🥄👩‍🍳🍶

In a separate bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
Step 5 — 🥗🍽️😋

As the final phase of this recipe, all you need to do is to assemble everything. Divide the arugula among 4 plates, top with the roasted squash and caramelized pecans, and then give the salad a nice drizzle of the vinaigrette that you kindly prepared earlier. Enjoy!

A final fox tip

Did you know that Butternut Squash is a fruit? Yes! It's known as a culinary vegetable, but technically it's a fruit. It's packed with vitamins, particularly A and C, making it a great choice for a nutritious dish. If you want to involve kids, they can help toss the squash in oil, whisk the dressing, or arrange the salad!