Roasted Butternut Squash Salad with Warm Cider Vinaigrette
I’ve decided after close to an hour that I don’t have much to say about this salad, except that it’s tasty, and I’ll be making it again.
My backyard greens have long since frozen solid, and I’m back to buying bins of the stuff, which mostly tend to sit in wait and go slimy in the fridge, not only because I’ve been away a lot but because I’m less inspired to eat a salad than usual. Comes with the snow, I guess – I’d rather be scooping up baked Brie with a crusty baguette.
I came home today and turned the oven on to warm the house up, and decided that if I roasted some winter veggies, I would eat them. And after the past few weeks, I could do with filling up on veggies. Turns out a butternut squash makes as fab a salad as a roasted beet – had I had goat cheese, I would have used it, but big curls of sharp Parm did the trick. Add a sweet, vinegary dressing and crunchy walnuts and you have a winner. I love that the roasted squash is still warm, and that a salad can be warm, and more interesting to eat than a pureed soup.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
AuthorJuliePreheat the oven to 400F.
Place 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.
While 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.
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.
Ingredients
Directions
Preheat the oven to 400F.
Place 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.
While 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.
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.
Hi Julie,
This salad sounds wonderful and I can’t wait to try it.
I think you forgot to put the cranberries in your ingredient list.
Looks delicious! Would you use fresh or dried cranberries?
Woof! Finally something to do with the two b-nut squash languishing in the pantry. Its about time. Hate to waste them. Thank you.
nom nom nom…. love roasted butternut in salads.
Fall squash salads are some of my favourites. I love adding beets too. And candying the seeds to garnish!
This sounds amazing and I have an abundance of butternut squash to deal with at the moment. I didn’t see cranberries in the ingredient list; I’m assuming dried cranberries and maybe a half cup or so?
Julie! I made this for my dinner party last night and it was a tremendous hit! I used Rosemary Boursin for the cheese and added a little myer lemon juice (I only had one apple juice box and it wasn’t quite enough. I drank some… ). Winter hit!