Roasted Butternut Squash Salad with Apple Cider Vinaigrette
Enjoy the autumn flavors in Ina Garten’s Roasted Butternut Squash Salad with Apple Cider Vinaigrette. A satisfying salad for a weeknight with chicken or pork or as a delicious accompaniment to your Thanksgiving feast.
Servings: 6 servings
Ingredients
Salad
- 1 1/2 pound butternut squash peeled and cut in 3/4-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 1/4 cup dried cranberries or more to taste
- 5 oz Baby Spring Lettuce Mix or arugula or baby spinach
- 1/2 cup glazed pecans I used Emerald brand
- 3/4 cup freshly shaved Parmesan
Apple Cider Vinaigrette
- 3/4 cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Instructions
To make vinaigrette:
- Combine the apple cider, vinegar, and 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 1/4 cup. Off the heat, whisk in the mustard, 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon of pepper.
- Store in airtight jar if making ahead, up to 1 week.
To make salad:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 25 to 30 minutes or until tender, turning once.
- To make squash ahead, roast as directed, cool completely, then transfer to an airtight container. Keep in the fridge for up to 3 days.
- To assemble salad, place the baby lettuce in a large platter or salad bowl and add the roasted squash, pecans, dried cranberries, and shaved Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss. Sprinkle with salt and pepper and serve immediately.
Notes
- You can buy containers of cubed butternut squash in most supermarkets now which is a real time saver.
- Olive oil solidifies when refrigerated. If making vinaigrette ahead, remove from refrigerator an hour before serving to come to room temperature. Shake to combine and serve at room temperature or gently reheat on low in a sauce pan to serve warm.
- Substitute toasted walnuts or pecans for glazed pecans if preferred.
- Substitute arugula, baby spinach or the salad greens of choice for baby lettuce mixture.