Roasted Butternut Squash Salad

Roasted Butternut Squash Salad Ingredients

Each ingredient in this salad is picked for a specific reason:

• Butternut squash – Gets peeled and diced into small pieces so it roasts evenly and becomes tender (without turning mushy).
• Olive oil – Helps the squash caramelize in the oven and adds richness to the vinaigrette.
• Maple syrup – Adds a light sweetness that enhances the squash’s natural flavor.
• Kosher salt and black pepper – Season both the squash and the vinaigrette.
• Fresh thyme – A perfect pairing with butternut squash!
• Walnuts – They toast in the oven with the squash for crunch and nutty flavor.
• Dried cranberries – Add chewy texture and a little tart sweetness. Perfect during the fall season!
• Arugula – Peppery greens that balance the sweetness of the squash and dressing.
• Parmesan cheese – Adds a salty finish right before serving.
• Apple cider and apple cider vinegar – Two ways to add in some fall flavor!
• Onion – Minced and simmered into the cider mixture.
• Dijon mustard – Helps emulsify the dressing and gives it a little tang.

The full amount of each ingredient can be found in the recipe card below.

How to Make Roasted Butternut Squash Salad

There are 4 steps to prepare this squash salad recipe:

Step 1: Roast the squash – Toss the diced butternut squash with olive oil, maple syrup, salt, and black pepper and place on a large baking sheet. Spread into an even layer and roast in a preheated 425°F oven for 15-20 minutes.

Step 2: Add the flavorings – Sprinkle fresh thyme and chopped walnuts over the squash, then toss everything together. Return the pan to the oven and roast for 5 minutes. Remove the pan from the oven and add the dried cranberries. Toss gently, then return the pan to the oven for 3-5 minutes, until the squash is fork-tender.

Step 3: Make the apple cider vinaigrette – Add apple cider, apple cider vinegar, and minced onion to a small saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, until the mixture has reduced by about half. Pour the mixture into a small jar and add Dijon mustard, salt, and black pepper. Blend with an immersion blender until smooth. Slowly drizzle in the olive oil while blending until slightly thickened and emulsified.

Step 4: Assemble the salad – Add the arugula to a large serving bowl or platter. Add half of the dressing and toss with the greens to combine. Spoon the warm roasted squash mixture over the greens. Drizzle with the remaining apple cider vinaigrette, then finish with grated Parmesan cheese.

Recipe Tips

Let’s make sure your recipe tastes the best it can with these tips:

• Cut the squash evenly – Keeping the pieces around ½-inch-square helps the squash roast at the same rate and gives the salad the best texture.
• Do not over-roast the squash at first – The squash goes back into the oven with the walnuts and cranberries, so it should only be softened during the first amount of roasting time.
• Use apple cider, not apple cider vinegar alone – The cider reduces into a naturally sweet, concentrated base that makes the vinaigrette taste seasonal.
• Dress the salad right before serving – Arugula is tender, so adding the dressing just before serving keeps the salad fresh.

More Fall Recipes

• Spiced apple cake
• Swiss chard and squash strata
• Harvest squash soup
• Savory roasted squash galette
• Fall spiced nut mix
• Skillet apple crisp