10 ratings

Arugula Salad with Roasted Butternut Squash and Apples


This recipe is the quintessential fall salad, combining seasonal ingredients like squash, apples, and pomegranate seeds to create a flavorful and healthy dish.


For more of Matt's recipes and tips on how to better stock your pantry, download his app Matt's Pantry.


  • 1 butternut squash, peeled, seeded, and diced medium
  • 1 apple
  • 2 radishes, sliced thin
  • 1/2 Cup pomegranate seeds
  • 2 Cups arugula
  • Juice of 1 lime
  • 1 Tablespoon honey
  • 1/4 Cup extra-virgin olive oil


Preheat the oven to 375 degrees.

Toss 1 cup of the butternut squash, reserve the rest of the squash for another use with a little olive oil and salt and pepper, and place it on a baking sheet lined with parchment paper and bake in the oven until golden brown or 20-25 minutes. Remove and allow to cool. While the squash is roasting, place half of the pomegranate seeds, lime juice, and honey in a blender and blend well. Pour the mixture through a mesh strainer and into a small mixing bowl. Whisk in the extra-virgin olive oil and season with a little salt and pepper and set aside.

Core the apple, quarter it, and slice it thin. Place all of the ingredients into a mixing bowl, toss, season with a little salt and pepper, and serve.