Roasted Butternut Squash Salad With Warm Cider Vinaigrette Recipe

Name: Roasted Butternut Squash Salad With Warm Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces; 1/2 cup plus 2 tbsp. extra virgin olive oil, divided; 1 tablespoon maple syrup; 2 teaspoons kosher salt, divided; 1 teaspoon ground black pepper, divided; 3 tablespoons dried cranberries; 3/4 cup apple cider or 3/4 cup apple juice; 2 tablespoons cider vinegar; 2 tablespoons shallots, minced; 2 tablespoons Dijon mustard; 4 ounces baby arugula; 1/2 cup toasted walnut halves; 3/4 cup parmesan cheese, grated

Servings: persons

1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tbsp. extra virgin olive oil, divided
1 tablespoon maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider or 3/4 cup apple juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
2 tablespoons Dijon mustard
4 ounces baby arugula
1/2 cup toasted walnut halves
3/4 cup parmesan cheese, grated

1
Heat oven to 400u00b0F.
2
In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
3
Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
4
While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
5
Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
6
Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
7
Sprinkle with salt and pepper and serve immediately.

1802

kcal

Calories

193

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 13 ingredients. The key ingredients include: 1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces, 1/2 cup plus 2 tbsp. extra virgin olive oil, divided, 1 tablespoon maple syrup, 2 teaspoons kosher salt, divided, and more.

Yes, Roasted Butternut Squash Salad With Warm 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 Warm Cider Vinaigrette

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