Roasted Butternut Squash Salad With Warm Cider Vina

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 1/2 pound) butternut squash, peeled, seeded, and (3/4 inch) diced; -olive oil; -1 tbsp. pure maple syrup; -kosher salt and freshly ground black pepper; -3 tbsp. dried cranberries; -3/4 cup apple cider or apple juice; -2 tbsp. cider vinegar; -2 tbsp. minced shallots; -2 tsp. dijon mustard; -4 ounces baby arugula, washed and spun dry; -1/2 cup walnut halves, toasted; -3/4 cup freshly grated parmesan cheese

Servings: persons

-1 (1 1/2 pound) butternut squash, peeled, seeded, and (3/4 inch) diced
-olive oil
-1 tbsp. pure maple syrup
-kosher salt and freshly ground black pepper
-3 tbsp. dried cranberries
-3/4 cup apple cider or apple juice
-2 tbsp. cider vinegar
-2 tbsp. minced shallots
-2 tsp. dijon mustard
-4 ounces baby arugula, washed and spun dry
-1/2 cup walnut halves, toasted
-3/4 cup freshly grated parmesan cheese

1
-preheat oven to 400
2
-place the butternut squash on a sheet pan
3
-add 2 tbsp. olive oil, maple syrup, 1 tsp. salt, 1/2 tsp. pepper
4
-toss with hands
5
-roast squash for 15-20 min, turning once with a spatula, until tender
6
-5 min. before squash is done, add cranberries to pan
7
-while squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to boil over medium-high heat
8
-cook for 6-8 minutes, until cider is reduced to about 1/4 cup
9
-off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp. salt, 1/2 tsp. pepper
10
-place arugula in large salad bowl and add roasted squash mixture, walnuts, grated parmesan
11
-spoon just enough vinaigrette over salad and toss

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: -1 (1 1/2 pound) butternut squash, peeled, seeded, and (3/4 inch) diced, -olive oil, -1 tbsp. pure maple syrup, -kosher salt and freshly ground black pepper, 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.

That's it — enjoy your meal!

Roasted Butternut Squash Salad With Warm Cider Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions