Delicious Roasted Butternut Squash Salad Recipe

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Roasted Butternut Squash Salad is a delightful dish that brightens up any autumn meal. This vibrant salad features roasted butternut squash, a warm apple cider vinaigrette, and is topped with peppery arugula and crunchy walnuts. The addition of dried cranberries and shaved Parmesan adds a sweet and savory contrast, making this salad not only delicious but also visually appealing. Perfect as a seasonal side or a light meal, it’s a recipe that captures the essence of fall in every bite.

Why You’ll Love This Roasted Butternut Squash Salad

This Roasted Butternut Squash Salad Recipe is packed with flavor and nutrients! Here are a few reasons why it stands out:

Full of antioxidants from the butternut squash and cranberries.
The warm roasted veggies create a comforting mouthfeel.
It’s a Healthy Roasted Butternut Squash Salad option perfect for any diet.
Quick to prepare, ideal for weeknight dinners.
Versatile – can be made vegan or gluten-free easily.
This salad pairs well with a variety of main dishes.

Ingredients for Roasted Butternut Squash Salad

Gather these items:

1 1/2 pounds butternut squash (peeled and ¾ inch diced)
1 tablespoon maple syrup
2 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
3 tablespoons dried cranberries (or raisins)
3/4 cup apple juice (or apple cider)
2 tablespoons apple cider vinegar
2 tablespoons shallots (minced from one large shallot or red onion)
2 teaspoons Dijon mustard
1/4 cup olive oil
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
6-8 cups arugula (or mixed greens)
1/2 cup walnut halves (toasted)
1/4 cup shaved Parmesan cheese

How to Make Roasted Butternut Squash Salad Step-by-Step

Step 1: Preheat your oven to 400°F. Peel and dice the butternut squash into ¾ inch cubes.
Step 2: Place the diced squash on a baking sheet. Drizzle with maple syrup and 2 tablespoons of olive oil. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper, then toss well to coat all pieces evenly.
Step 3: Roast the squash in the oven for 20-25 minutes until tender, turning once halfway through for even cooking. During the last 5 minutes, scatter the dried cranberries over the squash to warm through and plump slightly.
Step 4: In a small saucepan, combine apple juice, apple cider vinegar, and minced shallots. Bring to a boil over medium-high heat, then reduce and simmer for 6-8 minutes until the liquid reduces to about 1/4 cup.
Step 5: Remove the saucepan from heat and whisk in Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper until the dressing emulsifies smoothly.
Step 6: Place arugula or mixed greens in a large salad bowl. Pour the warm vinaigrette over the greens and toss to coat thoroughly. Add the roasted butternut squash and cranberries and gently combine.
Step 7: Top the salad with toasted walnuts and shaved Parmesan cheese. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately and enjoy!

Pro Tips for the Perfect Roasted Butternut Squash Salad

Keep these in mind:

This salad is perfect as a seasonal side or light meal.
Adjust the sweetness of the vinaigrette by adding more or less maple syrup.
You can substitute walnuts with other nuts according to your preference.
For a Vegan Roasted Butternut Squash Salad, skip the cheese or use a vegan alternative.

Best Ways to Serve Roasted Butternut Squash Salad

This warm salad pairs beautifully with grilled chicken or fish. For a vegetarian option, serve it alongside quinoa or as part of a Mediterranean meal. You can also enjoy it as a light lunch paired with a slice of crusty bread.

How to Store and Reheat Roasted Butternut Squash Salad

To store, place leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy it cold straight from the fridge. This salad also makes a great meal prep option, as the flavors deepen after a day in the fridge.

Frequently Asked Questions About Roasted Butternut Squash Salad

What is a Roasted Butternut Squash Salad?

A Butternut Squash Salad with Roasted Veggies is a mix of roasted butternut squash, leafy greens, nuts, and a flavorful dressing. It’s a nourishing dish perfect for fall!

Can I make Roasted Butternut Squash Salad ahead of time?

Yes! You can roast the squash and prepare the dressing in advance. Combine everything just before serving for the freshest taste.

How do I avoid common mistakes with Roasted Butternut Squash Salad?

Make sure not to overcrowd the baking sheet when roasting the squash. This ensures even cooking and caramelization. Always taste and adjust seasoning before serving!

Variations of Roasted Butternut Squash Salad You Can Try

Feel free to mix things up with these variations:

For a Butternut Squash Salad with Goat Cheese, add crumbled goat cheese for a creamy texture.
Try a Roasted Butternut Squash Salad with Quinoa for added protein and a heartier meal.
Add kale or spinach for a Roasted Butternut Squash and Kale Salad variation.
For a Mediterranean twist, incorporate feta cheese and olives.

For more delicious recipes, check out our Holiday Roasted Vegetables Recipe and Apple Bundt Cake Recipe. If you’re looking for healthy options, you might enjoy our Healthy Banana Bread Vegan or Pumpkin Sage Pasta Incredible. For a comforting meal, try our Creamy Pepperoncini Chicken Skillet.

For more information on the health benefits of butternut squash, you can visit Healthline.