Warm Roasted Squash Salad

Warm Roasted Squash Salad


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This salad combines some of the best of fall flavors with a twist. Serve this with the roasted squash and vinaigrette still warm for a taste you won't be able to resist!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 (1 1/2 lb.) butternut squash, peeled and diced
  • olive oil
  • 1 Tbs. maple syrup
  • sea salt and pepper
  • 3 Tbs. dried cranberries
  • 3/4 C. apple cider
  • 2 Tbs. cider vinegar
  • 2 Tbs. minced shallots
  • 2 tsp. Dijon mustard
  • 4 oz. baby arugula, washed and dried
  • 1/2 C. walnut halves, toasted
  • 3/4 C. freshly grated Parmesan

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Heat the oven to 400 degrees. Put the squash in a bowl. Add 2 Tbs. oil, maple syrup, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the squash on a baking sheet and roast for 15 to 20 minutes. Turn once. Add the cranberries to the pan in the last 5 minutes.

Meanwhile, combine the apple cider, cider vinegar, and shallots in a small pot and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, or until the cider is reduced to 1/4 C. Take off the heat ad whisk in the mustard, 1/2 C. oil, 1 tsp. salt, and 1/2 tsp. pepper. Mix well.

Put the arugula in a large bowl and add the roasted squash mixture, the walnuts, and the Parmesan. Add just enough vinaigrette to moisten and toss well. Sprinkle with salt and pepper to taste. Serve immediately.

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