Butternut Squash Arugula Salad with Goat Cheese and Carrot-Ginger Vinaigrette

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Anna-Marie @BeautyandtheBeets
A beautiful Fall Vegetarian salad with spiraled butternut squash, arugula and goat cheese.


For the Salad:

  • 1 tbsp. olive oil
  • 2 cups butternut squash spirals
  • 2 cups arugula
  • 1/4 cup pine nuts
  • 1 cup diced fresh tomato
  • 1/4 cup crumbled goat cheese

For the vinaigrette:

  • 3 tbsp. White Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp. dijon mustard
  • 1 tsp. minced garlic
  • 1/2 shallot, minced
  • 1/8 tsp. salt


  1. In a jar with a tight lid, add the ingredients of the vinaigrette. Tightly seal the lid and shake vigorously until the vinaigrette is blended well.
  2. Preheat a medium skillet with 1 tbsp. olive oil.
  3. Add the butternut squash.
  4. Cook for 5 mminutes, stirring occasionally.
  5. As the squash cooks, add the arugula, pine nuts, and diced tomatoes to a large mixing bowl.
  6. Add the vinaigrette to the arugula and mix and toss well.
  7. Remove the butternut squash from the heat and add to the bowl with the arugula.
  8. Sprinkle the goat cheese onto the arugula and squash.
  9. Toss the squash and goat cheese with the arugula mix.
  10. Serve immediately.