5.0 from 3 votes
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
A fresh and tasty salad with fall flavors
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
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.