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

Scale

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.

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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.