This may be one of my favorite salads to date! And that’s saying a lot considering we have heavy hitters like our Loaded Kale Salad and Garlicky Kale Salad with Crispy Chickpeas (both of which are total home runs).
This seasonal salad relies on winter squash, my favorite 5-Minute Macadamia Nut Cheese, pepitas, and dried currants for ultimate flavor. And the 1-ingredient dressing? Yeah, it’s that easy (and utterly delicious). Let me show you how.
This salad comes together with 10 ingredients in 30 minutes!
It all starts with roasted acorn squash, which only takes about 10-15 minutes to roast. While that’s happening, start your balsamic reduction (which is simply balsamic vinegar reduced by half until you achieve a dreamy glaze).
Another amazing element to this salad is the crispy sautéed shallot. Simply slice shallot, toss in brown rice flour and salt, and sauté until crispy. It’s pure magic and you’ll never want to eat a salad again without these on top. I promise you.
We hope you love this salad! It’s:
Easy (+ quick!) to make
& So delicious
This would make the perfect side dish for the holidays! Or make it a main by adding our Actually Crispy Baked Chickpeas.
If you’re into salads, be sure to check out our Abundance Kale Salad With Savory Dressing, Roasted Vegetable Salad With Chimichurri, Curry Roasted Fennel Salad with Rosemary Tahini Dressing, and Curried Cauliflower Grape and Lentil Salad.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Roasted Squash Arugula Salad with Crispy Shallot and Balsamic Reduction
- 1 medium acorn squash (or similar winter squash // pick one with green and orange skin)
- 1 Tbsp avocado or olive oil
- 1 pinch each salt and black pepper
- 1 cup balsamic vinegar
- 2 medium shallots (thinly sliced)
- 3 Tbsp brown rice flour
- 1/8 tsp each sea salt
- ~2 Tbsp olive oil or avocado oil (for cooking – if avoiding oil, omit and use a non-stick pan)
- 1/4 cup macadamia nut cheese (or similar store-bought)
- 2 Tbsp roasted or raw pepitas (we preferred roasted)
- 5-6 cups arugula
- 2 Tbsp dried currants (or other dried fruit, such as cranberries)
- Preheat oven to 425 F (218 C). To prepare squash, use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.
- Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt, and pepper and toss to coat. Spread in an even layer.Roast squash for ~15-20 minutes or until tender and golden brown.
- In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.
- At this time, prepare the nut cheese (link to recipe above), or if using store-bought, skip this step.
- If toasting pepitas, add to a dry skillet over medium heat and cook, stirring occasionally, until lightly browned – about 3-5 minutes (being careful not to burn).
- Next, add sliced shallots to a small bowl with brown rice flour, salt, and pepper and toss to coat. Heat a medium (preferably cast-iron) skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until lightly golden brown and crispy – ~5 minutes.
- To serve, arrange arugula on a platter or serving bowl and top with roasted squash, crispy shallots, dollops of macadamia nut cheese, pepitas, and cranberries or currants. Drizzle with dressing.
- Best when fresh, but leftovers can be stored covered in the refrigerator up to 2-3 days (preferably without dressing and squash separate from greens).