Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Name: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings (entree salad) or 6 to 8 servings (side salad)
Ingredients: 1 lb to 1½-lb butternut squash, peeled and ¾-inch diced; ½ cup + 2 tablespoons olive oil; 1 tablespoon maple syrup; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 3 tablespoons dried cranberries; ¾ cup apple cider; 2 tablespoons apple cider vinegar; 2 tablespoons minced shallots; 2 teaspoons Dijon mustard; 4 ounces baby arugula; ½ cup walnuts; ¾ cup grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings (entree salad) or 6 to 8 servings (side salad)
Calories
549 kcal
Course
Salad
Cuisine
American

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

John Morgan

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A fresh and tasty salad with fall flavors

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Ingredients

Servings

1 lb to 1½-lb butternut squash, peeled and ¾-inch diced
½ cup + 2 tablespoons olive oil divided
1 tablespoon maple syrup
2 teaspoons kosher salt divided
1 teaspoon ground black pepper divided
3 tablespoons dried cranberries
¾ cup apple cider can substitute apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula or mixed greens, washed and dried
½ cup walnuts toasted
¾ cup grated Parmesan cheese

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Instructions

Preheat oven to 400 degrees F.
Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.
While the squash is roasting, combine the apple cider, the vinegar and the shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Nutrition Information

Show Details

Calories 549kcal (27%) Carbohydrates 36g (12%) Protein 11g (22%) Fat 42g (65%) Saturated Fat 7g (35%) Cholesterol 16mg (5%) Sodium 1494mg (62%) Potassium 664mg (19%) Fiber 4g (16%) Sugar 18g (36%) Vitamin A 12890IU (258%) Vitamin C 28.9mg (32%) Calcium 331mg (33%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 4servings (entree salad) or 6 to 8 servings (side salad)

Amount Per Serving

Calories 549 kcal

% Daily Value*

Calories	549kcal	27%
Carbohydrates	36g	12%
Protein	11g	22%
Fat	42g	65%
Saturated Fat	7g	35%
Cholesterol	16mg	5%
Sodium	1494mg	62%
Potassium	664mg	14%
Fiber	4g	16%
Sugar	18g	36%
Vitamin A	12890IU	258%
Vitamin C	28.9mg	32%
Calcium	331mg	33%
Iron	2.2mg	12%