Description
Roasted Butternut Squash Salad with Cranberries is a vibrant dish featuring roasted butternut squash, a warm apple cider vinaigrette, peppery arugula, toasted walnuts, dried cranberries, and shaved Parmesan.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F. Peel and dice the butternut squash into ¾ inch cubes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 5 mg