Roasted Butternut Squash, Quinoa, and Arugula Salad | Naturally Ella

Roasted Butternut Squash, Quinoa, and Arugula

  • Author: Erin Alderson
  • Yield: 2-3 1x



  • 2 cups 1/4″ cubed butternut Squash
  • 2 teaspoon olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey
  • 1/4 cup diced scallions
  • 1 cup cooked quinoa
  • 1/4 cup pecan pieces
  • 23 cups arugula
  • 1/3 cup crumbled feta


  1. Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes.
  2. Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir.
  3. In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.