Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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Once again, Ina hits the mark! Followed the directions and ingredients exactly except I was making it ahead of time to bring to someone's house, so the dressing was room temp (of course I didn't dress the salad until right before I served it. Got raves all night and as always with Ina recipes, was asked for the recipe many times. Thanks, Ina!

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This salad was amazing, perfect for a fall dinner. I didn't change a thing. Best dressing ever!

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I served this for a dinner party last weekend and everyone loved it. I followed it exactly. I did use the apple cider. Everyone wanted the recipe! I plan on serving it again this weekend for another group of friends. Great fall surprise.

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Love this recipe, I use toasted peacans instead, just my preference. Also, being weight conscious I reduced the oil and it was still yummy.

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I was pleasantly surprised by how wonderful all the ingredients worked so well together. Made this for my 27 yr. old son who is a professional food critic. He absolutely loved this salad and mentioned it several times. He even asked to see the recipe...( he probably thought it came from our local gourmet restaurant LOL!!!. Followed the recipe exactly but substituted the greens-used spring mix.

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What a beautiful salad! Served it on a large platter with slightly scooped sides. Cooked the squash longer than suggested and added a little nutmeg. Also added additional unfiltered apple cider vinegar. Also used Feta instead of Parm... would consider using gorgonzola dolci as well.
I composed the salad and only warmed the dressing before pouring on top and serving...

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One of the tastiest salads I have ever made! I substituted apple cider for thawed frozen berries, walnuts for pecans, and parmesan for sheep milk feta, it was superb!

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I was looking for a recipe to use with my bookclub and for thanksgiving. This salad fit the bill perfectly.The ingredients were well balanced and the result was delicious . Can't imagine a better salad for the Fall.

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This salad fits the comfort food description without the stuffed-at-the-end-of
-the-meal feeling. I think I probably put too much pepper in the vinaigrette, but other than that I ate it with arugula that I had just picked from my garden and I served it warm. The combination of the dried cranberries and the butternut squash absolutely satisfied my taste buds. Wow! Fix this for company, but reserve the vinaigrette on the side. Positively delicious.

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This was a hearty and warming salad. I love arugula; couldn't find it alone, but found a mixed greens with arugula and it was wonderful. I'm having friends over this evening and I'll make it again with a roasted pumpkin saffron soup with toasted pine nuts and crusty bread .... mmmm.