Butternut Squash Salad with Apple Cider Vinegar Dressing
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!
Servings 4 servings
Calories 431kcal
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.
- 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.
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.
- Remove from heat and whisk in the Dijon mustard, salt, and black pepper. While whisking, drizzle in olive oil until incorporated.
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.
Video
Nutrition
Serving: 1serving | Calories: 431kcal
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