Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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Killer recipe! However, I never really follow the rules exactly, so here's what I did instead:

I sprinkled a bit of brown sugar instead of syrup.
I would use more cranberries.
You can use whatever nut you like best.
I used spinach instead of arugula.
I roasted the squash longer than instructed...just watch and poke with a fork until you have desired softness.

The salad was a big hit with my dinner guests! I use the dressing for other salads as well. I would say the different components can be served at any temperature. And don't be shy with the cheese...but I love cheese =P Enjoy!

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This salad is divine! The whole family loved it! I cooled all components to room temp as I am not a fan of warm salads but otherwise followed the recipe. We served this with Alton's cider brined pork chops. A delish fall meal!

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Incredible... Not only is this the best salad I have ever made, it is probably the best salad I have ever had. The flavors of fall come together really well. Everyone in the family adored this dish.

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This recipe so tasty me and my husband love it ,we don't eat butter squash or arugula but now after I have this recipe we gonna keep our meals healthy .

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Wonderful flavor and mixture of textures. I did use less olive oil and next time would use less cheese - diet reasons only. I use musculin mix husband won't eat arugula. Regardless of the salad mix this is a keeper. Will be on our plates once a week this winter.

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I was searching for a Fall type salad and ran across this one, it's the type of salad that I would never have thought to make,, but thought I'd give it a try and if it was good I'd serve it at our Beer Bratwurst party. Well, my husband said it was the best salad he'd ever had, and I was blown away that it could be so amazing! I didn't change one thing, all the flavors were just perfect together
and so healthy! Although, not that it was hard to put together, I thought it would keep me a bit to busy in the kitchen to serve at my party, good for a smaller group.

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I needed to make everything ahead of time, so technically it's not all assembled, but holy cow this dressing is to die for! I'm dipping pieces of the roasted squash into the dressing and I can't stop!! I'm 100 percent positive that all together, this salad will blow my family away tonight (that is if there is any left for me to assemble! Thanks again Ina, another WINNER!

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LOVE this! I'm a huge butternut squash and arugula fan, so any recipe that features both I knew would be fabulous. But I bet it would be good with baby spinach as well!

A tip that I got from a woman who owns a well-known, high-end restaurant--stem the arugula. it takes a little work, but makes a big difference to just have the tasty leaves and no hard stems. I take the time to stem my arugula and my baby spinach.

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I've made this salad many times and I love it. It's my favorite fall salad. Often times I wont have apple cider so I use Orange Juice instead. I do find that I have to roast the squash for longer than Ina recommends, but I do enjoy very crispy squash.

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This salad is delicious and a unique way to serve butternut squash. The tang of the vinaigrette and the pepperiness of the arugula nicely balances the sweetness and richness of the roasted squash. The recipe makes a large volume, but my family of 5 managed toneat almost all of it. I plan on serving this at Christmas. Highly recommend this dish.