Roasted Butternut Squash Salad With Warm Cider Vinaigrette
Toss aside the mundane salads and elevate your dining experience with this exquisite Butternut Squash Salad. A delightful medley of sweet roasted squash, tart cranberries, crunchy walnuts, and savory Parmesan, all dressed in a luscious apple cider vinaigrette. Each vibrant bite is a symphony of flavors and textures, making this salad a perfect choice for a refreshing and satisfying meal.
— Constant Cookbook
Ingredients
- 1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
- 2 tablespoons + ½ cup 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.
Cook Time
30M
Prep Time
PT15M
Yield
4 servings (entree salad) or 6 to 8 servings (side salad)
Nutrition
- Calories: 549 kcal
- Carbohydrate Content: 36 g
- Protein Content: 11 g
- Fat Content: 42 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 16 mg
- Sodium Content: 1494 mg
- Fiber Content: 4 g
- Sugar Content: 18 g
- Serving Size: 1 serving
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