Roasted Butternut & Arugula with Peach Rosemary Dressing
Recipe type: Vegan (option), Gluten-free, Dairy-free (option), Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
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Serves: 2
A chilled, roasted butternut squash salad with goat cheese, toasted almonds and arugula in a homemade peach and rosemary dressing.
  • ½ of a medium butternut squash, peeled, seeds removed & sliced into half moons
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 6 cups arugula
  • 2 tablespoons sliced almonds, lightly toasted
  • 2 oz. goat cheese *see note
  • ½ ripe peach, skin removed
  • 1 teaspoon raw apple cider vinegar
  • Juice of ½ lemon
  • 1 small sprig fresh rosemary, leaves taken off branch
  • 1 tablespoon roughly chopped red onion
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coconut sugar
  • sea salt & pepper to taste
  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Toss sliced butternut squash in olive oil, salt and pepper until well coated. Bake in preheated oven about 30-40mins. Set aside and let cool. This step can be done the night before.
  3. In a salad bowl, combine arugula, toasted almonds & cooked butternut squash.
  4. In blender or food processor, combine all dressing ingredients and blend until smooth.
  5. Toss salad lightly in dressing. Sprinkle with goat cheese (or vegan Parmesan cheese) and serve immediately.
For a vegan/dairy-free alternative, try Leanne's Shaved Vegan Parmesan Cheese recipe
Recipe by Healthful Pursuit at