Home > Seasonal > Christmas > Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
I owe you an apology. I have made this salad multiple times over the last two years and it is just now making it onto the site. Each time I made it was either for a Christmas or Thanksgiving celebration and as you might imagine, with a house full of people waiting to eat and working on getting everything on the table, snapping photos got pushed to the back burner. So this year I made it a point to throw this together early in the season so that I could share it with you – I couldn’t let another holiday season go by without giving you a chance to get it on your Thanksgiving or Christmas menu! This is pretty much the ultimate holiday salad – mixed greens tossed with roasted butternut squash, dried cranberries, walnuts and Parmesan cheese, and then dressed with a warm apple cider vinaigrette. It has been a huge hit each time I make it and is one of my favorite holiday dishes.
I fell in love with roasted butternut squash a couple of years ago; you all know I’m not a big vegetable fan and never cared much for spaghetti squash, so I steered clear of all other squash as a result. Then one day I was at someone else’s house and mistook roasted butternut squash for roasted sweet potatoes (which I do like), and I tried it. And loved it. An earthy roasted flavor and a mix of salty, sweet, and whatever seasonings you choose to throw in. So a couple of months later when helping my mom plan a Christmas menu I saw this salad and had to try it. The rest, as they say, is history. It’s been on the menu for every holiday since!
We always serve this as a side salad for holiday meals, but this would also make a lovely entree salad if you are having company over for a casual lunch during the fall or winter. It’s hearty and amazingly flavorful. A big bowl of this with some crusty bread and maybe a glass of wine? Perfect lunch.
MY OTHER RECIPES 
One year ago: Salted Double Chocolate Peanut Butter Cookies
Two years ago: Perfect Scrambled Eggs
Did you make this recipe?
A fresh and tasty salad with fall flavors
- 1
lb
to 1½-lb butternut squash, peeled and ¾-inch diced
- 1/2
cup
+ 2 tablespoons olive oil
(divided)
- 1
tablespoon
maple syrup
- 2
teaspoons
kosher salt
(divided)
- 1
teaspoon
ground black pepper
(divided)
- 3
tablespoons
dried cranberries
- ¾
cup
apple cider
(can substitute apple juice)
- 2
tablespoons
apple cider vinegar
- 2
tablespoons
minced shallots
- 2
teaspoons
Dijon mustard
- 4
ounces
baby arugula
(or mixed greens, washed and dried)
- ½
cup
walnuts
(toasted)
- ¾
cup
grated Parmesan cheese
Preheat oven to 400 degrees F.
Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.
While the squash is roasting, combine the apple cider, the vinegar and the shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Calories: 549kcal
Fat: 42g
Saturated fat: 7g
Cholesterol: 16mg
Sodium: 1494mg
Potassium: 664mg
Carbohydrates: 36g
Fiber: 4g
Sugar: 18g
Protein: 11g
Vitamin A: 257.8%
Vitamin C: 35%
Calcium: 33.1%
Iron: 12.1%
Did you make this recipe?
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Hi Michelle – just wanted to let you know that I featured this recipe (with full credit and a link-back) in an apple cider recipe roundup today on Foxes Love Lemons. Have a great week!
http://www.foxeslovelemons.com/2013/10/sweet-and-savory-apple-cider-recipe.html
I made it yesterday. Wow, talk about a hit with the family! The vegetable stalls in my neighborhood didn’t have any butternut squash, so I used red kuri squash, I also used Gran Padano cheese instead of Parmesan. I will try to make it during the holidays, because my folks have already demanded a repetition – this time a proper one, with butternut squash and Parmesan (I already have a butternut squash, freshly acquired, sitting on the balcony).
And to anyone who ‘s worried about how the salad would taste after the lettuce wilts: don’t worry about it. We had the leftovers for lunch today, and the salad tasted just as good, it was just a little less pretty :)
Michelle, we made this salad at my monthly cooking group on Sunday – our theme was Thanksgiving side dishes. Out of the seven wonderful dishes we made, this was the biggest hit. People were scraping their bowls clean to get every last drop. Thanks for such a fantastic recipe!
Oh I’m so glad you enjoyed this Dara, and thanks so much for sharing! I just roasted the butternut squash today to make this for our Thanksgiving dinner tomorrow, it’s always a big hit! Happy (U.S.) Thanksgiving to you! :)
I made this the other night and it was phenomenal!!
Michelle, I’m getting together with my cooking group friends and our theme this month is Thanksgiving sides. I sent this to hostess in hopes that we’ll make it together. Looks wonderful!
I agree with everyone else – this is the perfect mix of ingredients! I’m hosting a Healthy Thanksgiving Challenge, I hope you’ll link this recipe, or your next Thanksgiving one, to it! http://www.whatwouldcathyeat.com/2011/10/announcing-the-healthy-thanksgiving-challenge/
This looks fabulous! I can’t get enough of roasted squash on my salads lately. Can’t wait to try your vinaigrette!
Thank you for posting this. We had it last night for dinner with steaks. We liked it do much and had more butternut squash that we made it again tonight. Thanks again!
Sounds delicious. I love the sweetness of the butternut squash.
Thanks
Marie
How does this salad keep? If I don’t eat it all in one sitting, will it not be good later? Also, is it possible to roast the squash ahead and then mix the salad later? Thanks for the recipe – it looks great!
Well, I for one do not like wilted lettuce, so I wouldn’t eat it leftover. That being said, my grandma LOVED leftover salad. So to each their own I suppose ;-) If you know you won’t eat it all in one sitting, I would recommend just serving yourself however much you want, and dressing it as you go. And yes, you could roast the squash ahead and then reheat it when you’re ready to assemble the salad.
Where did you ever get this serving set????? It is soo beautiful!!!
Hi Danielle, It was actually a gift, and I can’t even find anything on the bottom as far as a brand. I adore it!
I love the sound of butternut squash with cranberries! Arugula is my favorite with salad, too.
xo
http://allykayler.blogspot.com
I love every bite of this including cider vinegar and that you got out your silver.
This salad is great. I make it with crushed pistachios instead of walnuts, goat cheese or feta instead of parm, and a lemony vinaigrette.
A wonderful salad, will be bookmarking this one! I also love that salad bowl, so pretty.
This is a stunning salad! I LOVE butternut squash and this is a creative way to serve it! Thanks for another winner!
This is one beautiful dish. I am so glad you shared it with us.
This looks delicious!
The colors in this are so refreshing. I’m already craving lettuce and bright colors and I’ve only been cooking fall foods for a month! I’m really interested to try the warm dressing, too.