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 12 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces; ½ 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 cranberries, dried; ¾ cup apple cider or ¾ cup apple juice; 2 tablespoons cider vinegar; 2 tablespoons shallots, minced; 2 teaspoons Dijon mustard; 4 ounces baby arugula; ½ cup walnut halves, toasted; ¾ cup parmesan cheese, grated

Servings: persons

1 12 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces
½ 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 cranberries, dried
¾ cup apple cider or ¾ cup apple juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
4 ounces baby arugula
½ cup walnut halves, toasted
¾ cup parmesan cheese, grated

1
Preheat oven to 400F.
2
In a large bowl, combine squash, 2 tablespoons olive oil, maple surup, 1 teaspoons salt and 1/2 teaspoons pepper.
3
Toss well, then spread squash evenly over a baking sheet.
4
Roast squash until tender, turning once, 15-20 minutes.
5
Add crranberries to pan for the last 5 minutes.
6
While squash is roasting , in a small saucepan, combine apple cider, vinegar and shallots.
7
Bring to a boil over medium-high heat, then cook for 6-8 minutes or until liquid is reduced to about 1/4 cup.
8
Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
9
Place arugula in a large serving bowl.
10
Add roasted squash mixture , walnuts and Parmesan.
11
Spoon just enough vinaigrette over salad to moisten, then toss well.
12
Sprinkle with salt and pepper and serve immediately.

758

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 13 ingredients. The key ingredients include: 1 12 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces, ½ 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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