Butternut Squash Salad with Redifarms Arugula and Redifarms Rouxai 


  1. 1 1/2 pounds butternut squash peeled and ¾ inch diced 
  1. 1 tablespoon maple syrup 
  1. 2 tablespoons + 1/4 cup olive oil divided 
  1. 2 teaspoons Kosher salt divided 
  1. 1 teaspoon coarsely ground black pepper divided 
  1. 3 tablespoons dried cranberries or raisins 
  1. 3/4 cup apple juice or apple cider 
  1. 2 tablespoons apple cider vinegar 
  1. 2 tablespoons shallots minced from one large shallot / or red onion 
  1. 2 teaspoons Dijon Mustard 
  1. 6-8 cups Redifarms Arugula Microgreens mixed with Redifarms Rouxai 
  1. 1/2 cup walnut halves, toasted 
  1. 1/4 cup shaved Vegan Parmesan cheese 


  1. Preheat the oven to 400 degrees Fahrenheit and prep the squash seasoning. 
  1. Prep Squash: Place the butternut squash on a baking sheet. Drizzle it with maple syrup and 2 tablespoons of olive oil. Sprinkle 1 teaspoon kosher salt, and ½ teaspoon black pepper atop the squash and toss to ensure that all of the butternut squash is coated. 
  2. Roast: Place the squash in the oven and roast for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, add the cranberries. 
  1. Make the vinaigrette: Place apple juice, cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat. 
  1. Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsified. 
  1. Assemble the salad: Place the arugula and rouxai in a large salad bowl. Pour over the dressing and give it a big toss. Add the roasted butternut squash and cranberries. 
  1. Finish and serve: Top it off with toasted walnuts and shaved Vegan Parmesan cheese. Taste and season with salt and pepper, if necessary.  

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