Roasted Butternut Squash Salad With Apple Cider Vinaigrette Recipe

Name: Roasted Butternut Squash Salad With Apple Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1-1/2 pound Butternut Squash, Peeled And Diced; 1 Tablespoon High Quality Olive Oil; 1 Tablespoon High-quality, Pure Maple Syrup; Kosher Salt And Freshly Ground Black Pepper; 4 ounces, weight Baby Arugula; 1/2 cups Walnut Halves, Toasted; 3 Tablespoons Dried Cranberries; 3/4 cups Crumbled Feta Cheese; FOR THE DRESSING:; 3/4 cups Apple Cider; 2 Tablespoons Apple Cider Vinegar; 2 teaspoons Dijon Mustard; 1/4 teaspoons Cinnamon; 1/2 cups Olive Or Vegetable Oil; Salt And Pepper, to taste

Servings: persons

FOR THE SALAD:
1-1/2 pound Butternut Squash, Peeled And Diced
1 Tablespoon High Quality Olive Oil
1 Tablespoon High-quality, Pure Maple Syrup
Kosher Salt And Freshly Ground Black Pepper
4 ounces, weight Baby Arugula
1/2 cups Walnut Halves, Toasted
3 Tablespoons Dried Cranberries
3/4 cups Crumbled Feta Cheese
FOR THE DRESSING:
3/4 cups Apple Cider
2 Tablespoons Apple Cider Vinegar
2 teaspoons Dijon Mustard
1/4 teaspoons Cinnamon
1/2 cups Olive Or Vegetable Oil
Salt And Pepper, to taste

1
Preheat the oven to 400u00b0F. Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, one teaspoon of salt and 1/2 teaspoon pepper and toss (use your hands for best results). Roast the squash for 15 to 20 minutes, turning once, until tender.
2
While the squash is roasting, make the dressing: combine apple cider, vinegar, mustard, and cinnamon in a small bowl. Slowly pour in olive oil, whisking continuously as dressing thickens. Season with salt and pepper to taste.
3
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, cranberries, and feta. Spoon just enough vinaigrette over the salad to moisten and toss well (if you like light dressing, you may have some left over). Sprinkle with salt and pepper and serve immediately.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 1-1/2 pound Butternut Squash, Peeled And Diced, 1 Tablespoon High Quality Olive Oil, 1 Tablespoon High-quality, Pure Maple Syrup, and more.

Yes, Roasted Butternut Squash Salad With Apple Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash Salad With Apple Cider Vinaigrette

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