It seemed ages since I published a salad recipe. This butternut squash arugula salad recipe with cashew nuts recipe was inspired by a similar salad I’ve eaten at a local cafe a while ago. I’ve substituted sweet potato for butternut squash and it worked out pretty nicely for me. I made this version when we has company last week. It was consumed within minutes. While I love squash, the cashew nuts were the highlight of this salad. At least they were to me. They add a crunch to the salad which I like. While this salad has arugula, you can use mixed greens if you can’t find any. My biggest issue with mixed greens and arugula is the bitter aftertaste. That is why I need to use other components when making a salad using them. A bit of balsamic vinegar will slightly tame the bitter flavour of these leaves. If you don’t like squash, you can use carrots or mangoes. You can’t go wrong with this salad unless you overdress it since mixed greens and arugula tend to wilt easily. Its best to dress this salad right before you are about to serve it. This butternut squash arugula salad with cashew nuts make a wonderful barbecue or picnic salad.
For this recipe, you will need:
- 1/2 lbs of butternut squash roasted, seeded, peeled and cubed
- 4 cups of arugula or mixed greens rinsed and dried
- 1 red onion sliced
- 2 tablespoons of grapeseed oil or olive oil
- 1 cup of cashew nuts
- Balsamic vinegar
Toss in squash, arugula, and onion in a salad bowl. Lightly dress with oil and balsamic vinegar. Toss in cashew nuts. Serve immediately.
Yields 4 servings