This Butternut Squash and Arugula Salad is the perfect salad to transition into fall that is loaded with leafy greens, protein-packed beans, red onion, corn and fresh basil all tossed with a rich balsamic dressing!


Even though this past weekend was full of Labor Day festivities and tons of cookouts, I still did my absolute best to keep it healthy….with the occasional hot dog of course.  This salad was one I decided to make after an impromptu trip to the farmer’s market.

This is seriously one of my favorite things to do on Saturday mornings, wake up early and head out to the farmer’s market in Old Town.  I just love the smell of fresh flowers and all the colorful baskets full of local produce; it’s definitely one of the highlights of my weekend.  And then {to my poor boyfriend’s detriment} we head to the local antique shop next door which is a food blogger’s DREAM!  Seriously I’m in love, I dug through and found vintage spoons, bowls, an old cooling rack and a few other items that were a steal at only $10!  Yes…for everything.

Now I just need to find a place to put them all.


Aside from antiquing and farmer’s market shopping, this weekend was really fun and surprisingly relaxing!  This salad turned out to be so delicious too and made a TON for everyone!  I just love roasted summer squash tossed with corn, white beans and red onion, it was a veggie medley to die for!  The balsamic vinaigrette tasted incredible with this too and one I love to make all on its own.  Whisk together and store in an airtight jar in the fridge and you can enjoy many salads with it!

5 from 3 votes

Butternut Squash and Arugula Salad

This Butternut Squash and Arugula Salad is the perfect salad to transition into fall that is loaded with leafy greens, protein-packed beans, red onion, corn and fresh basil all tossed with a rich balsamic dressing!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8


  • 2 lb. butternut squash
  • 1 Tbsp olive oil
  • 1 15.5 oz can cannellini beans, drained and rinsed
  • 2 cups fresh corn kernels
  • 1/2 small red onion, sliced
  • 1/2 cup chopped fresh basil
  • 3 cups arugula

Balsamic Vinaigrette:

  • 2 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1 large shallot, minced
  • 1 tsp. garlic, minced
  • 1/2 Tbsp organic brown sugar
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
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  • Preheat oven to 400 degrees F.
  • Peel and seed the butternut squash and cut it into 3/4-inch cubes. Toss squash with olive oil and place in a single layer on an aluminum foil-lined cookie sheet. Bake 20 minutes, turning squash about 10 minutes in. Cook until tender and allow to cool completely, about another 20 minutes.
  • Meanwhile for the balsamic vinaigrette, whisk together balsamic vinegar, shallot, garlic, brown sugar, salt and pepper. Gradually add olive oil in a slow, steady stream, whisking until blended.
  • Once squash has cooled, toss together with cannellini beans, corn, red onion, basil and balsamic vinaigrette in a large bowl and chill, covered, for 2 to 4 hours. Toss with arugula just before serving, enjoy!


Serving: 1cup | Calories: 164kcal | Carbohydrates: 20.4g | Protein: 4.2g | Fat: 8.6g | Fiber: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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  1. Christine AKA Girl Versus Kitchen says:

    I made this tonight, exactly as described. OMG. This is simply incredible. THANK YOU THANK YOU THANK YOU!!!!!!

  2. P!nky says:

    I LOVE the courthouse farmer’s market! SOOOOO GOOD!

  3. Shannah @ Just Us Four says:

    I love the farmer’s market! I haven’t made it to the one in Old Town in years but the Vienna one is pretty great too 🙂

  4. Kristina says:

    Oo this makes me so excited for fall! I love roasted butternut squash, and really love it in salads! This sounds delish with balsamic and arugula 🙂