Maple Butternut Squash Salad

Maple Butternut Squash Salad

Serves 24 



  • ¼ cup pepitas (hulled pumpkin seeds)
  • 1 Butternut squash (3 ½ to 4 pounds), seeded, and cut in ½ inch chunks
  • 2 Tbsp. olive oil
  • Coarse salt and black pepper
  • 1 ½ pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
  • 6 ounces feta cheese


  1. Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5-7 minutes. Set aside.

  2. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, salt, and black pepper. Roast, tossing occasionally, until squash is tender, 25-30 minutes.

  3. In a large mixing bowl combine arugula, squash and Cinnamon Maple Vinaigrette toss well.

  4. Place in serving bowl and add pumpkin seeds and sprinkle with feta.

Nutrition Facts


Calories: 175

Total fat: 13g

Saturated fat: 2g

Cholesterol: 6mg

Sodium:  90mg

Carbohydrates: 15g

Fiber:  2g

Sugar: 7g

Protein: 3g