Roasted Butternut Squash Salad
Maple-roasted squash, toasted walnuts, and a warm apple cider vinaigrette make this salad extra special. It's easy enough for weeknights and pretty enough for a special occasion.
Servings: 6 servings
Ingredients
- 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 cranberries
- 5 oz baby arugula washed
- grated Parmesan cheese to garnish
For the dressing
- ¾ cup apple cider
- 2 tbsp apple cider vinegar
- 1 small onion minced
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup olive oil
Instructions
- Preheat the oven to 425°F.
- Prepare the squash: Place squash on a large baking sheet. Toss with olive oil and maple syrup, then season with salt and black pepper. Place in the 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
- Add the flavorings: 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 the cranberries and finish in the oven until squash is fork-tender, about 3-5 more minutes.1 tbsp fresh thyme, 3 tbsp chopped walnuts, ¼ cup dried cranberries
- While the squash is cooking, prepare 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 place in a small jar. Add the Dijon mustard, salt, and black pepper. With an immersion blender, blend until smooth. Slowly add the oil while blending until thickened.¾ cup apple cider, 2 tbsp apple cider vinegar, 1 small onion, 2 tsp Dijon mustard, ½ tsp kosher salt, ½ tsp freshly ground black pepper, ¼ cup olive oil
- Assemble: Place the arugula in a large serving bowl. Add half of the dressing to the greens and toss to coat. Then top with the warm squash, nuts, and cranberries, and drizzle with the remaining dressing. To serve, garnish with fresh Parmesan cheese.5 oz baby arugula, grated Parmesan cheese
Video
Nutrition
Serving: 1serving | Calories: 288kcal