Recipe

Comforting Arugula Salad

Peppery arugula meets warm roasted squash, crispy chickpeas, and a honey Dijon vinaigrette that clings in the best way. Cozy enough for winter, bright enough for anytime.

By Matt Campbell

•

4.8

A real photograph of a warm arugula salad in a wide ceramic bowl with roasted butternut squash cubes, crispy chickpeas, shaved Parmesan, and toasted walnuts or pecans on a wooden table in soft window light

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This is the arugula salad for people who think salads are usually a little too cold, a little too polite, and not nearly comforting enough. We are warming things up on purpose: roasted squash brings the cozy, chickpeas bring the crunch, and a quick honey Dijon vinaigrette ties it all together like a good sweater you refuse to replace.

The best part is the warm salad magic. You toss peppery arugula with hot roasted vegetables and crispy bits, and the greens relax just slightly. Not wilted into sadness, just softened enough to feel like dinner. Add a salty shower of Parmesan and a handful of toasted nuts, and suddenly you have a salad that eats like a meal.

Weeknight-friendly promise: everything is accessible, everything is flexible, and tasting as you go is very much encouraged.

Why It Works

Warm meets crisp: Hot squash and chickpeas take the edge off arugula’s bite without turning it soggy.
Big flavor with few ingredients: Honey, Dijon, lemon, and olive oil make a bright vinaigrette that also feels rich.
Texture party: Creamy squash, crunchy chickpeas, snappy greens, and nutty Parmesan in every forkful.
Scales easily: Double it for a crowd or meal prep the components and build bowls all week.

Pairs Well With

Tomato basil soup
Garlic bread or focaccia
Rotisserie chicken or pan-seared salmon
Roasted broccoli or garlicky green beans

Storage Tips

For best results, store components separately. Warm salads are amazing fresh, but you can absolutely prep them like a pro.

Arugula: Keep dry in a sealed container with a paper towel. Use within 2 to 3 days.
Roasted squash and chickpeas: Refrigerate in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F for 6 to 10 minutes. The squash warms beautifully and the chickpeas can re-crisp a bit, but they will not be quite as crunchy as the day you roasted them.
Vinaigrette: Refrigerate up to 7 days. Olive oil will thicken when cold, so let it sit at room temp for 10 minutes and shake again.
Already dressed salad: It will keep 1 day, but expect softer greens. Still tasty, just less perky.

Common Questions

Will the arugula wilt too much?

Not if you do it right. Let the squash and chickpeas cool for 2 to 3 minutes after roasting, then toss with arugula. You want warm, not volcanic.

Can I use baby spinach instead of arugula?

Yes. Spinach is milder and wilts faster, so toss it with slightly cooler roasted ingredients and dress lightly.

What can I swap for butternut squash?

Sweet potato, delicata squash, or even roasted carrots work great. Aim for something that caramelizes and gets sweet at the edges.

How do I keep chickpeas crispy?

Dry them well, roast hot, and do not overcrowd the pan. If you want truly crisp chickpeas, use a second sheet pan so they have space. If they soften in the fridge, you can re-crisp them a bit in the oven or a skillet, but they will not be quite as crunchy as day one.

Can I make this vegan?

Yes. Use maple syrup instead of honey and skip the Parmesan, or swap in a vegan Parmesan or a spoonful of nutritional yeast plus an extra pinch of salt.

Is this gluten-free?

Yes, as written.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan (or two, if you want extra-crispy chickpeas)
Parchment paper (optional, for easy cleanup)
Mixing bowl (large)
Small jar or bowl for vinaigrette
Chef’s knife and cutting board
Measuring spoons

I started making warm salads when I realized I wanted something green with dinner, but I did not want something cold. This one happened on a weeknight when I had arugula that needed using and exactly zero interest in eating another sad desk salad situation. I roasted squash until it got those caramelized corners, crisped up chickpeas for crunch, and tossed everything together while it was still warm. The arugula relaxed, the dressing clung, and I basically ate the whole bowl standing at the counter like it was a secret. Now it is my go-to when I want comfort food that still feels bright.

Comforting Arugula Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

4 to 5 oz (120 to 140 g) arugula (about 4 packed cups)
3 cups butternut squash, cut into 3/4-inch cubes (about 1 small squash, peeled and seeded)
1 (15-oz) can chickpeas, drained, rinsed, and very well dried
2 1/2 tbsp extra-virgin olive oil, divided
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
1/2 tsp smoked paprika (optional but highly recommended)
1/3 cup walnuts or pecans, toasted
1/3 cup shaved Parmesan (or grated)

Honey Dijon Vinaigrette

2 tbsp lemon juice (about 1 medium lemon)
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 small clove garlic, finely grated (or 1/4 tsp garlic powder)
3 tbsp extra-virgin olive oil
Pinch kosher salt
Pinch black pepper

Optional add-ins: thinly sliced red onion, dried cranberries, cooked farro, roasted tofu, or a soft-boiled egg.

Instructions

Heat the oven. Preheat to 425°F. Line a sheet pan with parchment if you like easy cleanup. If you want the chickpeas extra crisp, grab a second sheet pan so everything has room.
Roast the squash. Toss squash with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer (no piling) on half the sheet pan, or on its own pan.
Crisp the chickpeas. Pat chickpeas very dry, then toss with 1 tbsp olive oil and smoked paprika. Spread in a single layer on the other half of the pan (or on the second pan). Roast for 22 to 28 minutes, shaking chickpeas once halfway through and rotating the pan(s) for even browning, until squash is tender and chickpeas are crisp to your liking. If your pan is crowded or your chickpeas are stubborn, add 5 to 10 minutes.
Make the vinaigrette. In a small jar or bowl, combine lemon juice, Dijon, honey, garlic, salt, and pepper. Whisk in olive oil (or shake the jar) until glossy and emulsified. Taste and adjust. More lemon for brighter, more honey for softer.
Toast the nuts (quick way). If your nuts are not toasted yet, add them to a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Pull them off before they go from toasted to tragic.
Assemble the warm salad. Add arugula to a large bowl. Let squash and chickpeas cool for 2 to 3 minutes, then add them to the bowl. Start with a light hand: drizzle in a few spoonfuls (about one third to one half) of the dressing and toss. You can always add more.
Finish. Add toasted nuts and Parmesan. Drizzle more dressing as needed, toss gently, and taste. Add a pinch of salt or another squeeze of lemon if it needs a little pop.

Nutrition information is estimated.

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