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Arugula Power Salad

Baby Arugula
Dairy Free
Gluten Free
Vegan
Vegetarian
Salads

In This Recipe
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Arugula Power Salad

Baby Arugula
Dairy Free
Gluten Free
Vegan
Vegetarian
Salads
Cook Time 35 min
Serves 3-4

This salad is bursting with fall flavors. The crunchy, sweetness of the pepitas are a perfect complement to the creaminess of the butternut squash. We hope you’ll make this one soon!

In This Recipe
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Ingredients

  • 4 oz BrightFarms® Baby Arugula 
  • 1 small red onion 
  • 4 cups butternut squash, sliced into half moons 
  • 2 tbsp extra virgin olive oil 
  • 1 tsp pure maple syrup 
  • ½ tsp ground cinnamon 
  • Salt & pepper 
  • 1/3 cup unsalted pepitas 

Vinaigrette 

  • ¼ cup fresh lemon juice 
  • ¼ tsp salt 
  • 1 small garlic clove, minced 
  • 1/3 cup extra virgin olive oil 

Recipe preparation

  1. Preheat oven to 400 degrees. 
  2. Remove and discard seeds from butternut squash and cut into half-moon slices. 
  3. Arrange on a baking sheet lined with parchment paper. 
  4. Drizzle 2 tablespoons of olive oil, along with maple syrup, toss to combine. 
  5. Season with salt and pepper. 
  6. Roast for 20-25 minutes, tossing occasionally. 
  7. Set aside to cool. 
  8. In a bowl, mix pepitas, maple syrup, cinnamon, 1 tsp olive oil, and salt. Add to a parchment lined baking sheet and bake for 10 minutes until lightly browned. Set aside. 
  9. Combine vinaigrette ingredients in a small bowl and whisk until combined. 
  10. Place salad in a large salad bowl, top with butternut squash, pepitas, and dressing. 
  11. Toss before serving. 
Special Instructions

Sub pepitas for your favorite nut! Mix in Dijon mustard into the vinaigrette to add an extra punch of flavor!