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  • Writer's pictureLeslie

Arugula, Squash & Cannellini Salad with Potato Smash

Updated: Feb 2, 2021

Nothing too fancy here, just my hubbies' favorite salad with one of my favorite sides (I'm part Irish after all;) for a simple solution to a healthier potluck spread...because it doesn't always have to be about hot dogs and chips. This salad is packed with cleansing ingredients (arugula, radish, squash), healthy fats (avocados, hemp seeds) and tossed with a simple dressing. All free of unwanted and unhealthy additives. Paired with a carb-heavy and oh-so satisfying potato smash that will leave you fully satisfied and not deprived. All quick enough to leave you plenty of time to enjoy the game and cheer on your team, even if they happen to lose.

Arugula, Squash & Cannellini Salad with Yukon Smash

(serves 2-4)

Salad Ingredients:

1 small butternut squash, peeled & cut into 1-inch cubes

1 can white cannellini beans, drained and rinsed

12 ounces arugula, washed

1 watermelon radish, peeled and sliced thin into half moons

1 Tbsp hemp seeds, for garnish

Salad dressing ingredients:

1 tsp Dijon mustard*

1 Tbsp olive oil (use good quality)

2 Tbsp fresh lemon juice

Himalayan salt and freshly ground pepper to taste


1) Heat oven to 400 degrees Farenheit. Spread squash on a parchment-lined cookie sheet and toss with a little olive oil, salt and pepper. Roast for 20-30 minutes (start checking after 20). Set aside.

2) While squash is roasting, whisk salad dressing ingredients together in a bowl. Check and adjust seasonings as needed.

3) Place arugula in a large salad bowl. Top with squash, beans, radish and toss with dressing. Garnish with hemp seeds and serve with smashed potatoes.

*I prefer brands with just organic mustard seeds, vinegar, water, and salt, like Moutarde de Dijon (organic)

Yukon Smash


4 medium Yukon gold potatoes, scrubbed

Himalayan salt and freshly ground black pepper

Optional organic pizza sauce, optional for dipping (I like Muir Glen brand)


Place potatoes on a parchment-lined baking sheet, sprinkle with salt and pepper, and roast in the same oven with the squash for about 30-40 minutes (check after 30). They are done when they feel soft when pierced with a fork or wooden skewer. Remove from oven and smash with the back of a frying pan. Serve alongside salad with optional pizza sauce dip.

If using this for a tailgate, you can assemble and pack salad ahead, bring dressing in a separate jar and shake well before tossing into salad. Pack roasted potatoes in a container and bring sauce in a separate container to serve on the side. Enjoy the game feeling like a well-fueled fan!

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