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Meatless Mondays: Butternut Squash + Arugula Salad

Whether you’re trying to eat meatless or just looking for a healthy side dish, a summer salad is the way to go. In my opinion, the key to a good salad is lots of color and taking that extra step to make your own dressing. It can really make a difference!

I recently found this Butternut Squash and Arugula Salad recipe while browsing online and I just had to share it with you. It’s so delicious! Prepare it as a family meal or take it to your next backyard barbecue.

Butternut Squash & Arugula Salad (via Eat Yourself Skinny)


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

Ingredients For Dressing:

  • 2 tbsp. balsamic vinegar
  • 1/4 cup olive oil
  • 1 large shallot, minced
  • 1/2 tbsp. organic brown sugar
  • 1/4 tsp. Pink Himalayan salt
  • 1/4 tsp. black pepper


STEP 1: Preheat oven to 400 F. Peel and seed butternut squash and cut into cubes. Toss squash in olive oil and bake on parchment paper for 20 minutes or until tender.

STEP 2: For the vinaigrette, whisk together balsamic vinegar, shallot, garlic, brown sugar, salt, and pepper. Gradually add in olive oil and whisk until blended.

STEP 3: Once squash has cooled, toss together in a large serving bowl with cannellini beans, fresh corn, red onion, basil, and vinaigrette. Let chill for 2-4 hours. Toss with arugula right before serving.

P.S I’m always looking for new salad recipes. Please comment below with your favorites! 

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