Butternut Squash Salad with Blue Cheese

butternut squash salad1butternut squash salad2
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2 lb butternut squash, peeled, seeded and diced
olive oil
1 cup dried cranberries
1 cup candied pecans
1 cup blue cheese
2 cups arugula
3 Tbsp Spicy Pecan Vinegar
¼ cup olive oil

Recipe Description:

Recipe by Marilyn Markel, Culinary Director


1. Preheat oven to 425°.
2. On a foil lined sheet pan toss the squash with olive oil, salt and pepper.
3. Bake until softened and golden about 20 minutes.
4. Whisk the pecan vinegar with salt and pepper. Whisk in the oil. Toss a little with the arugula and the roasted squash separately.
5. Arrange all ingredients on salad plates.

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