Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Baking sheet for roasting butternut squash
- Mixing bowl or large salad bowl
- Colander or sieve to drain pasta
- Whisk for the dressing
- Sharp knife
- Cutting board
- Tongs or a sturdy salad spoon
Nice-to-haves
- Parchment paper or silicone mat for easy squash cleanup
- Microplane or lemon zester for extra brightness
- Salad spinner to dry greens quickly
- Measuring spoons and cups for quick dressing tweaks
- Extra-large mixing bowl for tossing everything with grand confidence
Ingredients
- 12 oz pasta (rotini, farfalle, or your favorite shape)
- 2 cups cubed roasted butternut squash
- 2 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
- 4 cups arugula, loosely packed
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans or walnuts
- 1/2 cup shaved parmesan or pecorino
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: pinch of crushed red pepper flakes
Tip: If you don’t have roasted squash on hand, you can roast cubed raw squash in minutes with a little olive oil, salt, and pepper. It’s the kind of simple swap that makes you feel like a gourmet magician.
Instructions
- Preheat the oven to 425°F. Toss 2 cups cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and caramelized at the edges.
- Bring a large pot of salted water to a boil. Cook 12 oz pasta until al dente, then drain and rinse briefly with warm water to stop the cooking process. (Pro tip: reserve a splash of the starchy water in case you need to loosen the salad later.)
- While the pasta cooks, whisk together 3 tablespoons olive oil, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. This dressing is your flavor flashlight—shine it everywhere.
- In a large bowl, combine arugula, roasted squash, dried cranberries, and toasted nuts. Add the still-warm pasta and 1/2 cup shaved parmesan, then drizzle with the dressing. Toss gently to coat without turning the salad into a soggy noodle cloud.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon. Serve warm or at room temperature for maximum crowd-pleasing vibes. If you’re feeling fancy, chill for an hour and let the flavors merry-go-round in the fridge.
That’s the beauty of this dish: it’s a side that can moonlight as a main for lighter crowds. The dressing ties everything together like a well-timed bow tie on a waiter—polite, but you know it’s got personality.
What you need to know: this salad shines when the components hold their own—roasted squash sweetness, peppery arugula, and a balanced tang from lemon and Dijon. No one goes hungry, and no one leaves with a confused look on their plate.
Good to Know
Make-ahead option: roast the squash and whisk the dressing up to a day in advance. Keep them separate, then toss with warm pasta and greens just before serving so everything stays vibrant and fresh.
Tips
- Toss arugula with the pasta at the end to keep its peppery bite intact.
- Toast the nuts just before using for a stronger crunch and aroma.
- Use leftover roasted squash or make extra—it doubles as a tasty snack later.
- If the salad seems dry, splash in a little of the reserved pasta water to loosen the dressing.
Variations
- Swap arugula for kale or baby spinach if you prefer a milder greens note.
- Crumbled feta or goat cheese adds a tangy contrast to the sweetness of the squash.
- Add roasted Brussels sprouts or apple slices for a different autumnal twist.
- Protein boost: toss in crispy chickpeas or shredded turkey for a heartier option.
Serving Suggestions
Serve this salad as a colorful side alongside roasted turkey or glazed ham. Brighten the plate with extra lemon wedges and a light drizzle of olive oil for a glossy finish. It also doubles as a light, flavorful main when you’re feeding a crowd that prefers salad as the star.
