Roasted Butternut Squash Salad with Cider Vinaigrette Recipe

If you’re on the hunt for a salad that’s bursting with cozy flavors and perfect for any season, I’ve got just the thing for you. This Roasted Butternut Squash Salad with Cider Vinaigrette Recipe is one of my all-time favorites because it combines sweet, savory, and tangy notes into one hearty, refreshing dish. Trust me, once you try it, you’ll keep coming back for more—it’s the kind of salad that feels like a warm hug on a plate!

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Ingredients You’ll Need

The beauty of this Roasted Butternut Squash Salad with Cider Vinaigrette Recipe is how well these simple ingredients work together—the natural sweetness of squash and cranberries paired with the tanginess from the cider vinaigrette creates a harmonious flavor you wouldn’t expect from a salad. Plus, I always recommend fresh, good-quality ingredients to make sure your salad shines.

• Butternut squash: Choose a firm, medium-sized squash that feels heavy for its size for the best sweetness and texture.
• Maple syrup: Adds a lovely caramelized sweetness that enhances the roasted squash’s natural flavor.
• Olive oil: Use good quality extra virgin olive oil for both roasting and the dressing to bring richness.
• Kosher salt: Helps bring out all the flavors evenly—don’t skip it or underestimate its importance.
• Black pepper: Freshly ground is best for a nice subtle kick.
• Dried cranberries (or raisins): Provide a pop of sweetness and chewiness that complements the tender squash.
• Apple juice (or apple cider): This is the base of the vinaigrette and gives it a warm, mellow sweetness.
• Apple cider vinegar: Adds the perfect bright acidic note in the vinaigrette.
• Shallots (or red onion): Minced finely for a mild onion flavor in the dressing without overpowering the salad.
• Dijon mustard: Creates an emulsified, tangy dressing that clings to the greens wonderfully.
• Arugula (or mixed greens): I love using peppery arugula to cut through the sweetness, but mixed greens work great too.
• Walnut halves: Toasted to add crunch and a slightly bitter nutty contrast.
• Shaved Parmesan cheese: For that salty, umami finish that rounds out the salad perfectly.

Variations

I like to mix things up depending on the season or mood, and this Roasted Butternut Squash Salad with Cider Vinaigrette Recipe is so flexible that it welcomes plenty of personal touches. Don’t hesitate to make it your own!

• Add protein: I often toss in some grilled chicken or chickpeas to turn it into a satisfying main dish for a light dinner.
• Swap the nuts: Pecans or toasted pumpkin seeds work beautifully if you’re out of walnuts or have allergies.
• Leafy greens choice: Mesclun or baby spinach are lovely alternatives if you want a milder base than arugula.
• Dressing tweaks: Sometimes I add a teaspoon of honey to the vinaigrette for extra sweetness or a dash of cinnamon for warmth during the fall.

How to Make Roasted Butternut Squash Salad with Cider Vinaigrette Recipe

Step 1: Prepping and Roasting the Squash

Start by preheating your oven to 400°F—this temperature is just right to get your squash tender and caramelized without drying it out. Toss your diced butternut squash with maple syrup, olive oil, salt, and pepper right on a baking sheet. Make sure every cube is well coated—that sweetness and seasoning make all the difference. Roast for about 20-25 minutes, turning once halfway, until it’s tender and lightly browned. In the last 5 minutes, sprinkle the dried cranberries over the squash so they plump up slightly and infuse their tartness.

Step 2: Making the Warm Cider Vinaigrette

While the squash roasts, get started on the dressing. Combine apple juice, apple cider vinegar, and minced shallots in a small saucepan. Bring it to a boil then let it simmer until it reduces down to about a quarter cup—this concentration amps up the flavor dramatically. Once it’s off the heat, whisk in Dijon mustard, olive oil, salt, and pepper until it emulsifies into this silky, tangy dressing. This warm vinaigrette is the magic that coats your greens and ties each bite together.

Step 3: Tossing and Assembling the Salad

Place your arugula (or choice of greens) in a big bowl and pour the warm cider vinaigrette over the top. Give everything a good toss so every leaf is lightly dressed—this helps soften the greens and infuse them with that lovely tangy flavor. Then add the roasted butternut squash and cranberries, folding them gently so the squash pieces don’t break apart. Finally, sprinkle your toasted walnuts and shaved Parmesan cheese over the top for crunch and that salty finish. Taste and adjust seasoning with salt and pepper if you feel it needs a little boost.

How to Serve Roasted Butternut Squash Salad with Cider Vinaigrette Recipe

Garnishes

I always finish this salad with a generous sprinkle of toasted walnuts and shaved Parmesan because that combo adds crunch and savory richness that balances the sweeter elements perfectly. Sometimes I like to toss on a little extra cracked black pepper or a handful of pomegranate seeds for a pop of color and juicy bite.

Side Dishes

This salad pairs wonderfully with roasted chicken or pork tenderloin. For a vegetarian meal, serve it alongside warm quinoa or a rustic bread to soak up every bit of the delicious cider vinaigrette.

Creative Ways to Present

For special occasions, I love serving this salad in individual bowls garnished with edible flowers or a drizzle of honey right before serving. Another fun trick is to layer it in mason jars for picnic-style presentation—it keeps everything fresh and looks so inviting!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately if possible—keep the greens and dressing apart from the roasted squash and nuts to prevent sogginess. When refrigerated in airtight containers, the roasted squash holds up beautifully for 3-4 days.

Freezing

Personally, I don’t recommend freezing the full salad because the greens and dressing texture can suffer. However, you can freeze roasted butternut squash on its own in a freezer-safe bag for up to 2 months and then thaw and toss fresh greens and vinaigrette when you’re ready to serve.

Reheating

To reheat, gently warm leftover roasted squash in a skillet or microwave before adding it back to fresh greens dressed with freshly made vinaigrette. This revives the squash without making the salad limp or overcooked.

FAQs

Final Thoughts

This Roasted Butternut Squash Salad with Cider Vinaigrette Recipe has become a staple in my kitchen because it’s so much more than just a salad—it’s a celebration of fall flavors and textures that everyone seems to love. Whether you’re making it for a lively dinner with friends or as a nourishing lunch, I promise you’ll enjoy every bite. Give it a try and I bet it’ll become one of your go-to recipes, just like it did for me!

Roasted Butternut Squash Salad with Cider Vinaigrette Recipe

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• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

Ina Garten’s Butternut Squash Salad features roasted butternut squash glazed with maple syrup and tossed with dried cranberries, arugula, toasted walnuts, and shaved Parmesan cheese, all dressed in a warm apple cider vinaigrette. This flavorful and seasonal salad combines sweet, tangy, and savory elements, making it a perfect side dish or light meal, especially during the fall and holiday season.

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Ingredients

For the Roasted Butternut Squash

• 1 1/2 pounds butternut squash, peeled and diced into ¾ inch pieces
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 2 teaspoons Kosher salt, divided
• 1 teaspoon coarsely ground black pepper, divided
• 3 tablespoons dried cranberries (or raisins)

For the Warm Apple Cider Vinaigrette

• 3/4 cup apple juice (or apple cider)
• 2 tablespoons apple cider vinegar
• 2 tablespoons shallots, minced (from one large shallot or substitute with red onion)
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarsely ground black pepper

For the Salad

• 6-8 cups arugula (or mixed greens)
• 1/2 cup walnut halves, toasted
• 1/4 cup shaved Parmesan cheese

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Instructions

1. Prep the oven and squash seasoning: Preheat your oven to 400°F (205°C) to prepare for roasting the butternut squash. This ensures the oven is hot enough for caramelization.
2. Toss the squash: Place the peeled and diced butternut 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. Toss well so that the squash pieces are evenly coated with the seasoning and oil.
3. Roast and turn: Roast the squash in the preheated oven for 20-25 minutes until tender, turning the pieces once halfway through cooking for even roasting. About 5 minutes before it finishes, sprinkle the dried cranberries over the squash to warm and plump them.
4. Make the vinaigrette: In a small saucepan, combine the apple juice, apple cider vinegar, and minced shallots. Bring the mixture to a boil over medium-high heat, then reduce and simmer for 6-8 minutes until reduced to about 1/4 cup, concentrating the flavors.
5. Finish the dressing: Remove the saucepan from heat. Whisk in the Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until the dressing is emulsified and smooth.
6. Assemble the salad: In a large salad bowl, place the arugula or mixed greens. Pour the warm dressing over the greens and toss gently to coat them evenly.
7. Add roasted ingredients: Add the roasted butternut squash and the warmed cranberries to the greens, gently tossing again to combine all the flavors.
8. Finish and serve: Top the salad with the toasted walnut halves and shaved Parmesan cheese. Taste the salad and season with additional salt and pepper if needed. Serve immediately and enjoy!

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Notes

• If you enjoy Ina Garten’s recipes, this roasted butternut squash salad with warm cider vinaigrette is a classic favorite perfect for the holiday season or any fall gathering.
• The use of maple syrup adds a subtle sweetness that complements the savory and tart flavors in the salad.
• To toast walnuts, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant, watching carefully to avoid burning.
• You can substitute arugula with mixed baby greens if preferred for a milder taste.
• For a dairy-free option, omit the Parmesan cheese or use a vegan substitute.

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Nutrition

• Serving Size: 1 serving
• Calories: 256 kcal
• Sugar: 20 g
• Sodium: 1210 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 5 mg