Fall In a Bowl - Butternut Squash and Arugula Salad with Roasted Chicken
While spending time in Richmond recently, my daughter Rebecca shared this salad recipe with me and promised that I would love it! Well, she was absolutely right…it’s one of my favorite fall salads ever and I know you’ll love it too! Since it is almost comfort food season, I suggest that you drop what you’re doing and make a grocery list because you're going to want to make this delicious salad for the weekend! The ingredients are so healthy and combine beautifully for a main dish that will melt in your mouth!
As I’m typing this at almost ten o’clock am, the temperature outside is 64 degrees! I can’t wait to get out and take Amos for a walk and enjoy the crisp weather! I know it’s not quite fall, but the recent scorching temps have me dreaming of fall food (like this salad), long walks in the morning and fires in the fireplace in the evening! I hope you enjoy this little fall food preview…there is so much more coming!
This salad combines butternut squash, arugula, dried cranberries, roasted chicken, toasted walnuts and smoked gouda and the flavor combination is amazing! Next time I make it, I’ll add slices of crisp apple for a little more crunch and you could definitely switch out the walnuts for pecans! When I put this salad together, I roasted chicken breasts (directions in the recipe) in the oven and I also cut a fresh butternut squash, but if you’re running short on time, you can certainly roast pre-cut squash and use rotisserie chicken!
I served this salad with an Orange wine from Dry Farm Wines and it was an ideal pairing! A somewhat fruity rosé would also be amazing! If you love wine, I really encourage you to check out Dry Farm Wines and see what it’s all about!
Butternut Squash & Arugula Salad with Roasted Chicken
Ingredients
- 4 cups (1/2-inch chunks) fresh butternut squash
- 1 medium red onion, sliced
- 6 tablespoons extra virgin olive oil plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1/2 cup dried cranberries
- 4 tablespoons white wine vinegar
- 1 teaspoon grainy mustard
- Pinch ground cayenne
- 2 1/2 cups cooked farro, cooled (cooked according to package instructions)
- 3 roasted chicken breasts or rotisserie chicken - to roast chicken, preheat oven to 375 degrees, drizzle chicken with a small amount of olive oil, season with salt, pepper and smoked paprika (and anything else you like), roast for 12 - 15 minutes or until cooked through. Cool slightly and cut into small bite-sized pieces
- 3 ounces smoked Gouda, finely diced
- 1/2 cup walnut halves, toasted and coarsely chopped
- 3 cups arugula
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put the squash and red onion on the prepared baking sheet. Drizzle with olive oil and salt and pepper to taste. Toss to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
- Put the cranberries in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil and whisk until thick and emulsified. Set aside.
- To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, cranberries, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. Enjoy!
Notes
Adapted from Katie Lee from The Food Network
This is a quaint little gazebo in our back yard! Sadly, when we do our kitchen renovation in the spring, we will have to take it down, but we’ve so enjoyed it for 17 years! The little French table came from an antique shop in Blowing Rock, North Carolina and it’s so perfect for the space!
Also, the salad bowl and the gingham dish towel I used in this post were purchased at a very darling shop in Richmond, VA called Creme de la Creme! They have a very curated collection of French items from decor to candles to cookbooks and I could literally spend hours there! Be sure to follow them on Instagram as well!!
I hope you have a wonderful weekend and let me know if you make this recipe!
*This salad was adapted from Katie Lee on the Food Network