Roasted Butternut Squash Salad
Tender roasted butternut squash, toasted walnuts, and sharp Parmesan cheese tossed with arugula in a warm apple cider vinaigrette.
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 3/4-inch cubes, about 2 lbs / 900g
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper freshly ground, divided
- 3/4 cup apple cider 180 ml
- 2 tablespoons apple cider vinegar
- 1 small shallot minced, about 2 tablespoons
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil 120 ml
- 5 ounces baby arugula about 140g
- 1/2 cup walnut halves toasted, 60g
- 3/4 cup shaved or grated Parmesan cheese 75g
- 3 tablespoons dried cranberries
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the butternut squash cubes with 2 tablespoons of olive oil, the maple syrup, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread into a single layer.
- Roast the squash for 15 to 20 minutes, flipping halfway through, until it is tender and lightly caramelized. Add the dried cranberries to the baking sheet for the last 5 minutes of roasting.
- While the squash roasts, make the vinaigrette. In a small saucepan, combine the apple cider, cider vinegar, and minced shallot. Bring to a boil over medium-high heat.
- Cook for 6 to 8 minutes, until the liquid has reduced to about 1/4 cup. Remove the saucepan from the heat.
- Whisk the Dijon mustard, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of pepper into the reduced cider mixture. Slowly drizzle in the 1/2 cup of olive oil while whisking continuously until the vinaigrette is emulsified.
- In a large salad bowl, combine the baby arugula, toasted walnuts, and Parmesan cheese.
- Add the warm roasted squash and cranberry mixture to the bowl. Drizzle with about half of the vinaigrette and toss gently to combine. Add more vinaigrette as needed to coat the salad lightly. Serve immediately.
Notes
To toast walnuts, spread them on a dry baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
The vinaigrette is best served warm, as it slightly wilts the arugula and brings the salad together.
For the best flavor, use a block of Parmesan cheese and shave or grate it yourself.
If you want to prepare parts of the salad ahead, roast the squash and make the vinaigrette up to 2 days in advance. Store them separately in the fridge and assemble just before serving.