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Roasted Butternut Squash Salad with Warm Cider Vinaigrette Recipe

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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Average Rating:

Total Reviews: 194

Showing 21-30 of 194

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  • on April 10, 2012

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    Ina did it again, what a fabulous recipe. In addition to the butternut squash I diced up some parsnips, delicious!!!!

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  • on January 06, 2012

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    Fabulous salad. After making the first time I made three adjustment's to Ina's recipe. I used an equal amount of olive oil and maple syrup for roasting the butternut squash in stead of the 2/1 in recipe. I used 1/3 cup less EVOO in the salad dressing. Finally, I used Gorgonzola for the cheese.

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  • on January 06, 2012

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    This salad was absolutely delicious, outstanding! I've never had a salad with butternut squash & am quite surprised I haven't seen it at restaurants during the fall season. I have to say that I will never make butternut squash any other way! I made it twice w/in 1 week!

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  • on December 21, 2011

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    This was amazing...the perfect winter salad. I used just 1/4 cup of olive oil in the vinagrette which was plenty.

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  • on December 11, 2011

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    The roasting of the squash took double the amount of time, but this turned out to be wonderful. I used white balsamic vinegar instead of cider vinegar, but it was delicious regardless. The color of this salad is so beautiful that my husband suggested to take a photo. I think you can put a lot more arugula, since it will wilt with the heat of the dressing.

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  • on November 30, 2011

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    I have made this a number of times, and it is absolutely outstanding. I live in Florida but grew up in New England, and this dish always takes me back : Perfect for company and leftovers are great!

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  • on November 28, 2011

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    Great! Worked well with 1/2 the salt if you want less sodium... Also I didn't have the apple cider or shallots for vinaigrette, so made the vinegrette (eith a little honey + clove garlic and added 3T applesauce instead if the warm cider mixture.

    I've never put applesauce in salad dressing, but was inspired by this recipe and it was fantastic (and easier!

    Also I had a lot of mature (not baby arugula from my garden - it was still divine. The applesauce/honey vinegrette cut the pepperiness of the arugula. Mbm.

    You can also serve the roast squash separately from the salad as 2dishes - they are booth excellent.

    Basically this recipe inspired me to use all these ingredients in new ways. Thanks

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  • on November 24, 2011

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    Excellent salad for Thanksgiving! This will be on the table every year from now on. Yum! Thanks, Ina!

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  • on November 24, 2011

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    I love this and my husband who rarely eats salad could not believe how good this was. I substituted a bit of garlic and onion for the shallot. I even roast the squash w/o cranberries to serve as is for Thanksgiving.

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  • on November 16, 2011

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    It was absolutely delicious and looks beautiful on the table. A must for Thanksgiving at our house.

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