Table of Contents
  1. Watch how to make this butternut squash salad
  2. Have I convinced you to make this recipe?
  3. Butternut Squash Salad with Apple Cider Vinegar Dressing Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Autumn gives us so much: cool weather, beautiful trees, festive holidays, and amazing squash to cook with! And if you know me at all, you know that I love my butternut squash recipes! On my farm, I grow an entire patch of pumpkins (of course, showcased over on Instagram!). And I, of course, plant a whole ton of butternut squash. Thankfully, you don’t have to grow your own like me to enjoy the full flavors of the season. This time of year, farmers’ markets and grocers have so many squash varieties piled high and I just can’t wait to use them all in my kitchen! A quick and simple way to use squash to its fullest potential is in a roasted butternut squash salad.

Set on a bed of arugula and served with a homemade dressing, this salad is the epitome of why I love autumn. It doesn’t take a lot of work to enjoy the simple and fresh flavors of the season!

Butternut squash salad on a white plate with brown surface

Personally, I love to eat this salad when it’s served warm. The heat really helps all the natural flavors of the dish come together. Other reasons I love this:

  • The butternut squash complements the sweetness from the currants.
  • The apple cider vinegar dressing helps to remind me that this salad is utterly fall-themed.
  • The chopped walnuts add a bit of crunch in what is a pretty smooth-textured salad.
  • The parmesan cheese on top adds just a hint of a comfort food vibe. And besides, cheese… it’s just good on everything, right?! Well… maybe not everything

You can enjoy salad as a starter to a fall meal. Or if you’re in the mood for a lighter dish, as the main course. It’s truly a great seasonal dish, warm and cozy and just plain delicious.

Butternut squash salad on a white plate with brown surface and silverware all on white surface

Watch how to make this butternut squash salad

YouTube video

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Butternut squash salad on a white plate with brown surface and silverware all on white surface

Butternut Squash Salad with Apple Cider Vinegar Dressing

5 from 2 votes
While fall is usually about cozy, comfortable foods. But this Butternut Squash Salad with an apple cider vinegar dressing is a refreshing recipe at this time of year!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

For the salad

  • 2 lbs butternut squash peeled and diced in ½-inch pieces
  • 3 tbsp olive oil
  • 1 tbsp pure maple syrup
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp fresh thyme
  • 3 tbsp chopped walnuts
  • ¼ cup dried currants (or dried cranberries)
  • 4 cups baby arugula washed

For the dressing

  • 1 small onion minced
  • ¾ cup apple cider
  • 2 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • ¼ cup olive oil
  • ½ tsp kosher salt
  • ½ tsp black pepper

Instructions
 

For the salad

  • Place squash on a large baking sheet. Toss with olive oil, maple syrup and season with salt and pepper. Place in a preheated 425°F oven for approximately 15-20 minutes. You don’t want the squash to be done yet, just softened.
    2 lbs butternut squash, 3 tbsp olive oil, 1 tbsp pure maple syrup, ½ tsp kosher salt, ½ tsp black pepper
  • Remove the squash from the oven, and add the fresh thyme leaves and walnuts. Toss to incorporate and place back in the oven for 5 minutes. Lastly, add currants or cranberries and finish in the oven until squash is fork-tender, about 3-5 more minutes. While the squash is cooking, prepare the dressing.
    1 tbsp fresh thyme, 3 tbsp chopped walnuts, ¼ cup dried currants (or dried cranberries)

For the dressing

  • Bring apple cider, apple cider vinegar, and onion to a boil in a small saucepan. Reduce heat to a simmer and let the mixture simmer for 10-15 minutes until reduced to about half.
    ¾ cup apple cider, 2 tbsp apple cider vinegar, 1 small onion
  • Remove from heat and whisk in the Dijon mustard, salt, and black pepper. While whisking, drizzle in olive oil until incorporated.
    2 tsp Dijon mustard, ¼ cup olive oil, ½ tsp kosher salt, ½ tsp black pepper

To assemble

  • To assemble the salad, place arugula on four plates or one large serving bowl. Top with warm squash, nuts, and currants, and drizzle with warm dressing. To serve, optionally sprinkle with fresh Parmesan cheese.
    4 cups baby arugula

Nutrition

Serving: 1servingCalories: 431kcal
Course Salad
Cuisine American
Difficulty Easy
Method Cooking

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me
5 from 2 votes (2 ratings without comment)

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments