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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    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!
    omg delicious!
    Wow, really good. Great flavors with just the right amount of crunch versus succulent squash. Everyone raved about it. Will definitely make this again.
    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
    Delicious!!
    Big hit! Thankgiving dinner, started with this. everyone loved it.
    Splendid! Had this for Thanksgiving today. What a classy salad and flavorful combinations. Even my picky children liked it!
    love this
    Delicious and super simple. I love warm salads and this fall treat hits the spot. I served it for a lunch party and it got rave reviews. Adding this one to the staple list!
    A delicious fall salad, that tastes like something you'd get at a restaurant, but is really easy. I used toasted pecans instead of walnuts since that's what I had, and no cranberries. I also added some grilled chicken. Great the next day too! Would be a really nice salad to serve when entertaining.
    Am making this for the third time in three weeks! A real crowd pleaser and something different. I substituted roasted pepitas for the walnuts and used a mixture of field greens, baby spinach and arugula. Delicious
    Wow! Yum!!!! This was such a delicious salad with unique flavor! It was a crowd-pleaser to a crowd that doesn't even love salads. I will definitely be making this again, thank you for a great recipe! I highly recommend and this recipe will be featured in this year's Eat Smart Move More Maintain don't gain Holiday Challenge!
    I have one grandson with a nut allergy and another one who is a vegan. I can easily adapt this recipe to include both of them. Thank you.
    Very tasty! Easy to make. I think I would use a little less oil when I roasting.
    This is more of a suggestion than a review. the recipie is fantastic as is but I reduced the onion and cider with the cranberries and bacon, then used it over the squash and spinach and it was fantastic!
    Made this last Thanksgiving and it went over well. It was nice to have something a little more healthy on the table. I'm debating whether to make this again this year...hmmmm
    Scrumptuous!
    Delicious. I put a little too much dressing on the salad, but the taste was very good. The combinations work well together.
    I make this every fall and it pairs well with Pork Chops or tenderloin. It's easy on the waistline as well as satisfying and delicious.
    I used regular onions instead of shallets, pecans and not walnuts and apple juice instead of apple cider. This salad was amazing and I could eat it again and again!!
    I made this yesterday for my family and everyone loved it. I made it exactly as the recipe but found that the dressing is enough for more lettuce. I have some for lunch today and can't wait to eat it. I also made Ina's Raspberry Crumble Bars with the dinner and those were a big hit 
    as well. Ina, you are my favorite ever!!!
    AMAZING!!! I keep dreaming of this salad. Dressing is wonderful on any mixed greens. LUV you Ina.
    This is up there with one of the best salads I have ever had. Thankfully, a few reviewers spoke to the excess of oil in the dressing, and I reduced it to 1/4 cup with great results. Note to those of you having difficulty reducing the cider mixture: don't take the words "small pot" too literally. A little surface area helps greatly with evaporation (I used a small, but not miniature pot, and reduced the mixture in the time stated. Although I wondered about the wisdom of Parmesan in this recipe, I had it on hand so gave it a shot. Wonderful.
    Made this. It was pretty good.
    Wonderful!! I like the idea of adding apple to this as well, but there's nothing additional needed. It's a fantastic starter salad!
    I will make this again with changes. I added some red leaf lettuce to the arugula. Also roasted apple with the squash and subbed pecans for walnuts. The vinaigrette was fabulous until I added the olive oil, at which point it was too mild. Next time I will double the other components or halve the oil. The salt and pepper at the end really made a difference.
    Fabulous and easy dish! I will make it again and wouldn't change a thing.
    Delicious! I always forget something though. Forgot the salt & pepper in the dressing, but didn't miss it. I discovered I was out of walnuts but had pine nuts so used them. The only thing is, I wished my squash had more brown bits from roasting. Just didn't get them, even after turning up the temp and putting back in for a bit. Still delish though! Next time when I have more time, I will get them though! I will make this again!!
    This is a wonderful blend of soft and crunchy, sweet and sour. Even though it took an investment in time, I will be making this again.
    Very tasty. I like a bit more 'punch' (vinegar in my salad dressing. I added an extra tablespoon of cider vinegar after the reduction the second time I made it. Perfect dish full of fall flavors.
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