Winter Butternut Squash & Arugula Salad with Lemon Maple Vinaigrette

My friend recently raved about a salad dressing made with maple syrup, so I wanted to try it out myself! Most vinaigrettes require sugar, and using maple syrup provides a deeper and richer flavor that is also cozy for the cold weather. I love to add butternut squash to any salad during the winter season. This is a must-try colorful and flavorful salad!

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February 1, 2026

Winter Butternut Squash & Arugula Salad with Lemon Maple Vinaigrette

Alissa DiSanto
  • Prep Time
    10 min
  • Cook Time
    20 min
  • Total Time
    30 min
  • Servings
    4
  • Difficulty
    Easy
Print Recipe

Ingredients

  • 5 cups Arugula
  • 1 cup butternut squash roasted & cooled
  • 2/3 cup pomegranate arils
  • ½ cup freshly crumbled feta
  • ¼ red onion (thinly sliced)
  • ¼ cup pecans

 

 

 

DRESSING

  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 lemon (juiced)
  • 1 tbsp Dijon mustard
  • 1 tbsp garlic paste or 1 clove of garlic (minced)
  • 3 tbsp olive oil
  • Salt
  • Pepper

Instructions

  1. Combine the maple syrup, apple cider vinegar, lemon juice, Dijon mustard, and garlic paste. Whisk for 2-3 minutes until fully combined.
  2. Then slowly add in olive oil and mix. Season the dressing to taste with salt and pepper.
  3. To a large serving bowl, add the arugula, butternut squash, pomegranate arils, feta, red onion, and pecans. Lightly toss the salad.
  4. Drizzle with the lemon maple vinaigrette and serve!
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TIPS

  • To roast the butternut squash, dice it into one-inch cubes and drizzle with a tablespoon of olive oil, then season with salt and pepper. Bake in the oven for 20-25 minutes at 400°F. Some stores sell pre-cut squash!
  • I like to use a good fresh block of feta cheese and freshly crumble it myself.
  • I usually don’t add the dressing to the salad until I’m ready to serve it!

 

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