Side Dishes

Arugula and Goat Cheese Salad

Sautéed butternut squash, peppery greens, toasted walnuts, and creamy goat cheese make for a perfectly satisfying salad!


8 - 8 serving

Total Time

Prep Time

Cook Time


  • 1 lb. cubed, peeled butternut squash
  • 2 tbsp. oil
  • 1/4 tsp. salt
  • 8 c. arugula about 8 oz.
  • 1/2 c. sliced red onions
  • 1/2 c. diced red peppers
  • 1/2 c. toasted walnuts
  • 1/2 c. goat cheese
  • 1/2 c. bottled balsamic salad dressing


In microwave-safe bowl, combine squash with 1/4 cup water. Cover with plastic wrap; microwave in 5-min. intervals, stirring, until tender, about 10 min. Drain; pat dry with paper towels.

In large nonstick skillet, heat oil over medium heat. Add squash; cook, stirring occasionally, until lightly browned, about 4 min. Remove from heat; stir in salt. Cool.  

In bowl, toss arugula with onion, peppers, and walnuts; gently toss in squash. Divide among individual serving plates; dividing equally, sprinkle with cheese. Serve with dressing.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.