Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Total Time:
43 min
Prep:
15 min
Cook:
28 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan
Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.


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4.8 220
I rarely leave reviews but felt compelled after making this salad so many times. It is nothing short of amazing! item not reviewed by moderator and published
this was so yummy, my kids 6,4 and 2yrs loved it. plus we added bacon. item not reviewed by moderator and published
Made it with 3 cups of Quinoa instead of lettuce and it tastes amazing. item not reviewed by moderator and published
We loved this. I took a risk and made it for a dinner party, because the reviews made me confident. A great success! Due to the little time I had to prepare before my guests arrived, I made the vinaigrette, toasted the walnuts and grated the parmesan the night before. I pulled the vinaigrette out of the refrigerator while roasting the squash and preparing the rest of dinner, and by the time everything was ready, the vinaigrette was the perfect temperature. Will absolutely make again. item not reviewed by moderator and published
Thought this salad was alright. The flavors didn't seem to balance quite right for us, but it wasn't bad by any means but I probably won't make it again. item not reviewed by moderator and published
Delicious! The roasted butternut squash in this salad was a huge hit. I did reduce the olive oil slightly simply because it was more than necessary for the coating of the butternut squash. I also omitted the walnuts due to allergies. This is a keeper! item not reviewed by moderator and published
omg delicious! item not reviewed by moderator and published
Wow, really good. Great flavors with just the right amount of crunch versus succulent squash. Everyone raved about it. Will definitely make this again. item not reviewed by moderator and published
Delicious and versatile! Everyone loved it. For my vegetarian daughter, I used quinoa instead of the arugula and everyone like that too. I will make this again! A great dish to take to pot lucks item not reviewed by moderator and published
Delicious!! item not reviewed by moderator and published
I'm going to take this to work today.They loved this the last time i did. item not reviewed by moderator and published
Quick note: when I didn't make the dressing ahead and instead finished it right before guests arrived, it caused the entire kitchen area to smell like vinegar. Definitely better to make it ahead and re-heat! item not reviewed by moderator and published

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