Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette


November 17, 2013

Adapted from the Barefoot Contessa


1 butternut squash, peeled and diced

olive oil

1 Tbsp pure maple syrup

salt and freshly ground black pepper

3/4 cup apple cider or juice

2 Tbsp cider vinegar

1 shallot, minced

2 tsp grainy mustard

spring greens or baby arugula

1/2 cup walnuts, toasted

3/4 cup freshly grated Parmesan or 1/2 cup crumbled goat cheese


1Preheat the oven to 400F.

2Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3While the squash is roasting, combine the apple cider, vinegar, and 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 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4Place 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.

5 Sprinkle with salt and pepper and serve immediately.


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