Lately, I have become obsessed with making what I’ve started to call the “magic salad.” It takes some of my favorite veggies (roasted butternut squash and shaved brussels sprouts) and gets them into the salad action instead of sitting on the sidelines. Add in arugula, parmesan, toasted pine nuts, and a salt bae healthy dose of Maldon sea salt, and you have a hearty and delicious dinner.
I first made this magic salad on our first night home from our trip to Paris. After dining out on pure decadence for a week, I was craving a salad something fierce. It hit the spot, and has been a favorite go-to ever since.
While butternut squash is the OG squash for the magic salad, I’ve also incorporated my other favorite squash, delicata. For added protein, I have used flank steak or chicken, but it’s plenty filling without the meat.
Here’s how to make it!
What you’ll need for the Magic Salad:
- Arugula
- Cubed butternut squash (I buy the pre-cubed squash at Kroger or other stores to save time) or delicata squash
- Shaved brussels sprouts (I love the bagged one from Trader Joe’s for convenience, but also chop up whole ones if needed)
- Chopped up chicken (I love to use a rotisserie chicken or the pre-cooked chicken strips from Costco. Can you sense a pattern of laziness here?)
- Shaved or grated parmesan cheese
- Pine nuts
- Maldon sea salt
- Olive oil
- White balsamic vinegar
- Preheat oven to 450 degrees.
- Place cubed butternut squash on one baking sheet, drizzle with olive oil and salt. Toss to coat. If using delicata, cut off both ends with sharp knife, then cut lengthwise down the center. Scrape out seeds and pulp until smooth, then slice into half-inch wide arches.
- Place brussels sprouts on second baking sheet, drizzle with olive oil and salt. Toss to coat.
- Put squash into the oven for 10 minutes before adding the pan of brussels sprouts. Check veggies at 30 minutes (30 minutes for squash, 20 minutes for brussels sprouts) until both have a good caramelized exterior.
- While the veggies are roasting, add pine nuts to a small skillet and toast on medium-low heat, using a spatula to move them around every few minutes. Turn off heat when they have a nice light brown toast to them.
- Add arugula to a large bowl, top with toasted pine nuts, sprinkle of parmesan cheese, and chopped up chicken.
- When veggies are done roasting, let cool out of the oven for about five minutes before adding them to the salad.
- Drizzle olive oil and white balsamic vinegar over the salad, then sprinkle Maldon sea salt before tossing.
- Serve and enjoy!
