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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!
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.
Watch how to make this butternut squash salad
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Butternut Squash Salad with Apple Cider Vinegar Dressing
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 freshly ground 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 freshly ground 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 freshly ground 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 freshly ground 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
We made this salad earlier this week and it was incredible! Thanks, guys!
Awesome! It is so simple yet so delicious! Glad you enjoyed 🙂