Introduction: Can a Salad Be Warm, Vibrant, and Packed with Fall Flavors?
Craving a salad that’s both hearty and bursting with seasonal goodness? Roasted Butternut Squash Salad with Warm Cider Vinaigrette, inspired by Ina Garten’s recipe, combines sweet roasted squash, tart cranberries, and a tangy cider vinaigrette for a perfect balance of flavors. Rated 4.8 out of 5 stars from 267 reviews, this easy recipe is a fall favorite. Ready to toss together a salad that’s as beautiful as it is delicious? Let’s dive into this vibrant recipe!
Overview: Why Roasted Butternut Squash Salad Shines
Roasted Butternut Squash Salad with Warm Cider Vinaigrette is loved for its warm, sweet squash, peppery arugula, and flavorful vinaigrette. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 28 minutes cooking (20 minutes roasting, 6-8 minutes for vinaigrette), totaling 43 minutes.
- Difficulty Level: Easy—requires roasting, reducing, and tossing, perfect for all skill levels.
- Why It’s Special: Roasted butternut squash and cranberries pair with toasted walnuts and Parmesan, all tied together with a warm, tangy cider vinaigrette. This recipe serves 4, ideal for a light meal or holiday side.
Perfect for Thanksgiving, autumn dinners, or any occasion calling for a fresh yet cozy dish.
Essential Ingredients
Roasted Butternut Squash Salad with Warm Cider Vinaigrette uses seasonal ingredients for a vibrant result. Here’s what you’ll need for 4 servings:
- 1 (1 ½-pound) butternut squash, peeled and ¾-inch diced: The sweet, hearty base.
- 2 tablespoons good olive oil: For roasting the squash.
- 1 tablespoon pure maple syrup: Enhances the squash’s sweetness.
- 1 teaspoon kosher salt: Seasons the squash.
- ½ teaspoon freshly ground black pepper: Adds mild spice.
- 3 tablespoons dried cranberries: Provide tart contrast.
- ¾ cup apple cider or apple juice: Forms the vinaigrette base.
- 2 tablespoons cider vinegar: Adds tangy depth.
- 2 tablespoons minced shallots: Contribute savory, oniony flavor.
- 2 teaspoons Dijon mustard: Thickens and flavors the vinaigrette.
- ½ cup good olive oil: Emulsifies the vinaigrette.
- 1 teaspoon kosher salt: Seasons the vinaigrette.
- ½ teaspoon freshly ground black pepper: Enhances vinaigrette flavor.
- 4 ounces baby arugula, washed and spun dry: The peppery, fresh green base.
- ½ cup walnut halves, toasted: Add nutty crunch.
- ¾ cup freshly grated Parmesan: Brings savory, umami richness.
Why These Ingredients Matter
- Butternut Squash: Roasts to sweet, tender perfection with caramelized edges.
- Cranberries and Maple Syrup: Add tart and sweet notes for balance.
- Cider Vinaigrette: Warm and tangy, it ties the salad together.
- Arugula, Walnuts, and Parmesan: Create a peppery, crunchy, and savory contrast.
Substitutions and Variations
- Butternut Squash: Swap with acorn squash, sweet potatoes, or pumpkin (adjust roasting time slightly).
- Maple Syrup: Replace with honey or agave nectar.
- Dried Cranberries: Use raisins, dried cherries, or chopped dried apricots.
- Apple Cider/Juice: Substitute with pear juice or white grape juice.
- Cider Vinegar: Swap with white wine vinegar or balsamic vinegar (for a sweeter note).
- Shallots: Use 1 tablespoon minced red onion or omit for a milder flavor.
- Dijon Mustard: Replace with whole-grain mustard or 1 teaspoon mustard powder.
- Arugula: Substitute with baby spinach, mixed greens, or kale (massage kale to soften).
- Walnuts: Swap with pecans, almonds, or pepitas for nut-free.
- Parmesan: Use Pecorino Romano, grated Asiago, or omit for vegan (use nutritional yeast).
- Vegan Option: Omit Parmesan or use vegan cheese; ensure maple syrup is vegan.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Spiced Squash Salad: Add ½ teaspoon cinnamon or nutmeg to the squash before roasting.
- Pomegranate Squash Salad: Replace cranberries with ¼ cup pomegranate seeds.
- Goat Cheese Squash Salad: Swap Parmesan with ½ cup crumbled goat cheese.
- Bacon Squash Salad: Add 2 slices cooked, crumbled bacon for smoky flavor.
- Maple-Balsamic Squash Salad: Use balsamic vinegar instead of cider vinegar in the vinaigrette.
Step-by-Step Instructions
Making Roasted Butternut Squash Salad with Warm Cider Vinaigrette is a simple process that yields a flavorful, colorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 ½-pound butternut squash, 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, ½ teaspoon pepper, 3 tablespoons dried cranberries, ¾ cup apple cider, 2 tablespoons cider vinegar, 2 tablespoons minced shallots, 2 teaspoons Dijon mustard, ½ cup olive oil, 1 teaspoon salt, ½ teaspoon pepper, 4 ounces baby arugula, ½ cup toasted walnut halves, ¾ cup grated Parmesan.
- Preheat the oven to 400°F (204°C).
- Peel and dice the butternut squash into ¾-inch cubes.
- Mince shallots and grate Parmesan.
- Toast walnut halves in a dry skillet over medium heat for 3-5 minutes until fragrant; set aside.
Tip: Dice squash uniformly for even roasting; use a sharp peeler for easier prep.
Step 2: Roast the Squash
- Place the diced butternut squash on a sheet pan.
- Add 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon kosher salt, and ½ teaspoon black pepper; toss to coat.
- Roast for 15-20 minutes, turning once halfway through, until tender and slightly caramelized.
- Add 3 tablespoons dried cranberries to the pan for the last 5 minutes of roasting.
Tip: Spread squash in a single layer to ensure even roasting; check tenderness with a fork.
Step 3: Make the Warm Cider Vinaigrette
- In a small saucepan, combine ¾ cup apple cider, 2 tablespoons cider vinegar, and 2 tablespoons minced shallots.
- Bring to a boil over medium-high heat and cook for 6-8 minutes, until reduced to about ¼ cup.
- Remove from heat and whisk in 2 teaspoons Dijon mustard, ½ cup olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper until emulsified.
Tip: Reduce cider until syrupy for a concentrated flavor; whisk vigorously for a smooth vinaigrette.
Step 4: Assemble the Salad
- Place 4 ounces baby arugula in a large salad bowl.
- Add the roasted squash and cranberries, ½ cup toasted walnuts, and ¾ cup grated Parmesan.
- Spoon just enough warm vinaigrette over the salad to moisten (about ¼-⅓ cup; reserve extra for serving).
- Toss gently to combine.
- Sprinkle with additional salt and pepper to taste.
Tip: Add vinaigrette gradually to avoid overdressing; toss gently to keep arugula crisp.
Step 5: Serve
- Serve immediately, about 1 ½ cups per serving, while the squash and vinaigrette are warm.
- Pair with herb-roasted turkey breast, mashed potatoes, or pecan squares for a holiday meal.
Tip: Serve promptly to enjoy the warm-cool contrast; offer extra vinaigrette on the side.
Assembly: Building the Perfect Roasted Butternut Squash Salad
Making Roasted Butternut Squash Salad with Warm Cider Vinaigrette is all about balancing textures and flavors. Here’s how to make it shine:
- Butternut Squash: Roasted with maple syrup for sweet, caramelized cubes.
- Cranberries: Add tart bursts that complement the squash.
- Arugula: Provides a peppery, fresh base.
- Vinaigrette, Walnuts, and Parmesan: Tie the salad together with tangy, nutty, and savory elements.
Presentation Tips
- Serve in a wide, shallow bowl to showcase the vibrant colors.
- Garnish with extra Parmesan shavings or a sprinkle of walnuts for elegance.
- Pair with holiday dishes like perfect cranberry sauce or pumpkin gingersnap cheesecake.
Storage and Make-Ahead Tips
Roasted Butternut Squash Salad is best fresh but can be prepped ahead.
- Storage:
- Store assembled salad (without vinaigrette) in the refrigerator for up to 1 day; arugula may wilt slightly.
- Store roasted squash and vinaigrette separately in airtight containers for up to 3 days.
- Do not freeze, as arugula and vinaigrette lose quality.
- Make-Ahead:
- Roast squash and cranberries up to 1 day ahead; refrigerate and reheat gently in a 350°F oven for 5-7 minutes.
- Prepare vinaigrette up to 2 days ahead; refrigerate and reheat gently before serving.
- Toast walnuts up to 1 week ahead; store in an airtight container.
- Reheating: Reheat squash in a 350°F oven for 5-7 minutes; warm vinaigrette on low heat or in the microwave (10-second bursts).
- Tip: Assemble just before serving to maintain arugula’s freshness; toss with warm vinaigrette for best flavor.
Recipe Variations
Roasted Butternut Squash Salad is versatile and easy to customize. Here are some fun twists:
- Pomegranate Squash Salad: Replace cranberries with ¼ cup pomegranate seeds for a juicy pop.
- Vegan Squash Salad: Omit Parmesan or use nutritional yeast; ensure maple syrup is vegan.
- Gluten-Free: Naturally gluten-free; ensure cider and mustard are gluten-free.
- Feta Squash Salad: Swap Parmesan with ½ cup crumbled feta for a tangy twist.
- Quinoa Squash Salad: Add 1 cup cooked quinoa for a heartier dish.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-450 kcal (varies by portion size and vinaigrette amount).
- Protein: Moderate, from Parmesan and walnuts.
- Fat: Moderate, from olive oil, walnuts, and Parmesan.
- Carbs: Moderate, from squash, cranberries, and maple syrup.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Fall Harvest Delight!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette is the dish that brings warm, vibrant, and seasonal perfection to every bite. With sweet roasted squash, tart cranberries, peppery arugula, and a tangy cider vinaigrette, it’s perfect for Thanksgiving, autumn dinners, or any cozy meal. Easy to make with a big flavor payoff, this salad is sure to impress. So, grab your sheet pan, whip up this colorful recipe, and enjoy a fall favorite. We’d love to hear how your salad turns out—share your creations in the comments or on social media!
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Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Description
Craving a salad that’s both hearty and bursting with seasonal goodness? Roasted Butternut Squash Salad with Warm Cider Vinaigrette, inspired by Ina Garten’s recipe, combines sweet roasted squash, tart cranberries, and a tangy cider vinaigrette for a perfect balance of flavors
Ingredients
Roasted Butternut Squash Salad with Warm Cider Vinaigrette uses seasonal ingredients for a vibrant result. Here’s what you’ll need for 4 servings:
- 1 (1 ½-pound) butternut squash, peeled and ¾-inch diced: The sweet, hearty base.
- 2 tablespoons good olive oil: For roasting the squash.
- 1 tablespoon pure maple syrup: Enhances the squash’s sweetness.
- 1 teaspoon kosher salt: Seasons the squash.
- ½ teaspoon freshly ground black pepper: Adds mild spice.
- 3 tablespoons dried cranberries: Provide tart contrast.
- ¾ cup apple cider or apple juice: Forms the vinaigrette base.
- 2 tablespoons cider vinegar: Adds tangy depth.
- 2 tablespoons minced shallots: Contribute savory, oniony flavor.
- 2 teaspoons Dijon mustard: Thickens and flavors the vinaigrette.
- ½ cup good olive oil: Emulsifies the vinaigrette.
- 1 teaspoon kosher salt: Seasons the vinaigrette.
- ½ teaspoon freshly ground black pepper: Enhances vinaigrette flavor.
- 4 ounces baby arugula, washed and spun dry: The peppery, fresh green base.
- ½ cup walnut halves, toasted: Add nutty crunch.
- ¾ cup freshly grated Parmesan: Brings savory, umami richness.
Why These Ingredients Matter
- Butternut Squash: Roasts to sweet, tender perfection with caramelized edges.
- Cranberries and Maple Syrup: Add tart and sweet notes for balance.
- Cider Vinaigrette: Warm and tangy, it ties the salad together.
- Arugula, Walnuts, and Parmesan: Create a peppery, crunchy, and savory contrast.
Substitutions and Variations
- Butternut Squash: Swap with acorn squash, sweet potatoes, or pumpkin (adjust roasting time slightly).
- Maple Syrup: Replace with honey or agave nectar.
- Dried Cranberries: Use raisins, dried cherries, or chopped dried apricots.
- Apple Cider/Juice: Substitute with pear juice or white grape juice.
- Cider Vinegar: Swap with white wine vinegar or balsamic vinegar (for a sweeter note).
- Shallots: Use 1 tablespoon minced red onion or omit for a milder flavor.
- Dijon Mustard: Replace with whole-grain mustard or 1 teaspoon mustard powder.
- Arugula: Substitute with baby spinach, mixed greens, or kale (massage kale to soften).
- Walnuts: Swap with pecans, almonds, or pepitas for nut-free.
- Parmesan: Use Pecorino Romano, grated Asiago, or omit for vegan (use nutritional yeast).
- Vegan Option: Omit Parmesan or use vegan cheese; ensure maple syrup is vegan.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Spiced Squash Salad: Add ½ teaspoon cinnamon or nutmeg to the squash before roasting.
- Pomegranate Squash Salad: Replace cranberries with ¼ cup pomegranate seeds.
- Goat Cheese Squash Salad: Swap Parmesan with ½ cup crumbled goat cheese.
- Bacon Squash Salad: Add 2 slices cooked, crumbled bacon for smoky flavor.
- Maple-Balsamic Squash Salad: Use balsamic vinegar instead of cider vinegar in the vinaigrette.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 ½-pound butternut squash, 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, ½ teaspoon pepper, 3 tablespoons dried cranberries, ¾ cup apple cider, 2 tablespoons cider vinegar, 2 tablespoons minced shallots, 2 teaspoons Dijon mustard, ½ cup olive oil, 1 teaspoon salt, ½ teaspoon pepper, 4 ounces baby arugula, ½ cup toasted walnut halves, ¾ cup grated Parmesan.
- Preheat the oven to 400°F (204°C).
- Peel and dice the butternut squash into ¾-inch cubes.
- Mince shallots and grate Parmesan.
- Toast walnut halves in a dry skillet over medium heat for 3-5 minutes until fragrant; set aside.
Tip: Dice squash uniformly for even roasting; use a sharp peeler for easier prep.
Step 2: Roast the Squash
- Place the diced butternut squash on a sheet pan.
- Add 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon kosher salt, and ½ teaspoon black pepper; toss to coat.
- Roast for 15-20 minutes, turning once halfway through, until tender and slightly caramelized.
- Add 3 tablespoons dried cranberries to the pan for the last 5 minutes of roasting.
Tip: Spread squash in a single layer to ensure even roasting; check tenderness with a fork.
Step 3: Make the Warm Cider Vinaigrette
- In a small saucepan, combine ¾ cup apple cider, 2 tablespoons cider vinegar, and 2 tablespoons minced shallots.
- Bring to a boil over medium-high heat and cook for 6-8 minutes, until reduced to about ¼ cup.
- Remove from heat and whisk in 2 teaspoons Dijon mustard, ½ cup olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper until emulsified.
Tip: Reduce cider until syrupy for a concentrated flavor; whisk vigorously for a smooth vinaigrette.
Step 4: Assemble the Salad
- Place 4 ounces baby arugula in a large salad bowl.
- Add the roasted squash and cranberries, ½ cup toasted walnuts, and ¾ cup grated Parmesan.
- Spoon just enough warm vinaigrette over the salad to moisten (about ¼-⅓ cup; reserve extra for serving).
- Toss gently to combine.
- Sprinkle with additional salt and pepper to taste.
Tip: Add vinaigrette gradually to avoid overdressing; toss gently to keep arugula crisp.
Step 5: Serve
- Serve immediately, about 1 ½ cups per serving, while the squash and vinaigrette are warm.
- Pair with herb-roasted turkey breast, mashed potatoes, or pecan squares for a holiday meal.
Tip: Serve promptly to enjoy the warm-cool contrast; offer extra vinaigrette on the side.
FAQs
1. Why is my squash mushy?
Overcooking or uneven dicing can cause mushiness; cut uniformly and check at 15 minutes.
2. Can I use pre-cut squash?
Yes, ensure pieces are ¾-inch for even roasting; adjust time if needed.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure cider and mustard are gluten-free.
4. Why is my vinaigrette not thick?
Insufficient reduction can make it thin; boil until syrupy (about ¼ cup).
5. Can I serve this cold?
Yes, but the warm vinaigrette enhances flavor; chill components separately if serving cold.
6. Can I prepare this in advance?
Yes, roast squash and make vinaigrette up to 2 days ahead; assemble just before serving.
7. What are the health benefits of this dish?
Butternut squash is high in vitamins A and C; walnuts provide healthy fats; moderate dressing for lower calories.