I find it hard to eat salads regularly in the winter time, warm gratins and hearty stews are much more appealing on cold nights than a bowl of leafy greens. But when you combine roasted winter squash and spicy toasted pumpkin seeds on a bed of wild arugula, the result is a beautiful and hearty salad that begs to be eaten all winter long.
I used a red kuri squash from my CSA box, but any winter squash, including butternut squash, would be delicious in this winter squash arugula salad.
What makes this work so well is the contrasting flavors with sweet winter squash: tangy red wine vinegar, bright lemon juice, and earthy shallots combine with tangy crumbled feta and smokey paprika and roasted cumin coated toasted pumpkin seeds. All layered on a bed of wild arugula.
Butternut Squash Arugula Salad with Feta and Spiced Pumpkin Seeds
1/2 butternut squash or any winter squash, peeled, seeds removed, diced into 1/2" cubes
1/2 shallot, minced
1 tbsp lemon juice
1 tbsp red wine vinegar
3.5 tbsp olive oil, divided
1/4 cup feta, crumbled
1 cup arugula, tough stems removed, washed and spun dry
1/2 cup toasted spiced pumpkin seeds (see below)
Preheat oven to 350. Toss cubed winter squash with 1.5 tbsp olive oil season with salt and pepper. Roast for 20 minutes until tender but still intact.
In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp red wine vinegar, 2 tbsp olive oil, sea salt, pepper, and shallot.
Combine roasted squash with half of the dressing. Arrange arugula on a plate, lightly drizzle remaining dressing, lay squash over it, sprinkle with toasted spiced pumpkin seeds and feta.
Toasted Spiced Pumpkin Seeds
1/2 cup pumpkin seeds
1/2 tsp smoked paprika
1/4 tsp ground cumin
1 tbsp olive oil
In a medium bowl, combine 1/2 cup pumpkin seeds with 1tbsp olive oil, 1/4 tsp cumin, 1/2 tsp smoked paprika, and sea salt. Use your hands to rub the seeds and coat well. Spread on a baking sheet and toast at for 5 minutes at 350.