Roasted Butternut Squash Salad with Pine Nuts and Arugula

Course Main Course, Rejuvenate Phase


  • blender or food processor
  • cookie sheet or baking dish


  • 1 medium sized squash peeled & de-seeded
  • ¼ c. olive oil
  • 1 handful fresh rosemary or 1 Tbsp. dried rosemary
  • ½ red onion chopped
  • 2 Tbsp. Dijon mustard
  • 1 tsp. salt
  • ¼ c. pine nuts
  • 1 bunch arugula
  • 2 Tbsp. balsamic vinegar


  • Preheat the oven to 425°.
  • Chop the butternut squash into ½ inch cubes.
  • Coarsely chop the red onion and place it in a blender with the rosemary, Dijon mustard, salt, and olive oil. Blend until smooth
  • Coat the squash with the blended mixture and place in a baking dish.
  • Cook the squash for 10 minutes and then stir and cook for another 10 minutes or until it is soft.
  • In the last 5 minutes of cooking, add the pine nuts.
  • Remove from the oven and allow to cool.
  • Add the arugula and balsamic vinegar at the end.