November 27, 2019

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette is a great, fall/winter salad that has a surprising, tasty twist from the dressing which is warm, full-bodied and scrumptious. The arugula is peppery and the butternut squash gets caramelized and candied. Top with crunchy toasted nuts and salty parmesan for a wonderfully delectable salad.

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Butternut Squash Preparation

butternut squash pre-cut cubes from Trader Joe's

I buy pre-cut butternut squash to save me time…and effort.

olive oil, maple syrup, salt and pepper tossed with butternut squash

Pre-cut butternut squash is usually cut into big chunks. I like smaller cubes so I cut mine. Either way, try to make the cubes similar in size. Drizzle squash with olive oil, maple syrup and season with salt and pepper.

Roast squash for 15-20 minutes, until tender and caramelized. Using tongs, turn squash halfway through. Add cranberries for the last 5 minutes.

Warm Cider Vinaigrette Preparation

While squash is roasting combine apple cider, vinegar and shallots in a small sauce pan and bring to a boil. Then turn down heat and simmer for 6-8 minutes, until there is very little liquid remaining. Take dressing off the heat and whisk in mustard.

Next add olive oil, salt and pepper. Whisk until thick and combined thoroughly. Set aside. (Reheat on medium-low for 5 or so minutes if making dressing in advance. Remember, you want the dressing warm not hot!)

Toasted Pecan Pieces

Toast pecans (or pecan pieces).

Parmesan

Using a peeler or cheese slicer, shave parmesan into large pieces. The parmesan can also be grated. Set aside.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Arrange arugula on a platter or in a large salad bowl. Add roasted squash mixture, toasted nuts, and grated/shaved parmesan. Drizzle with warm cider vinaigrette. Season with salt and pepper. Serve immediately.

Print Recipe

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Prep Time25

Cook Time25

Total Time50

Course: Salad, starter

Cuisine: American

Keyword: arugula, butternut squash, cider vinaigrette, dried cranberries, gluten free, parmesan, pecans

Servings: 8 people

Author: GFchow @ gfchow.com

Ingredients

Salad

1-1 1/2-pound butternut squash, peeled and dice into 3/4-inch pieces (or buy pre-packaged, pre-cut butternut squash – cut larger pieces so all pieces are of similar size)
2 tablespoons Olive oil
1 tablespoon Maple Syrup pure, preferably
1 teaspoon Kosher Salt more or less to taste
1/2 teaspoon Freshly ground Black Pepper more or less to taste
3 tablespoons Dried Cranberries dried blueberries or cherries can be substituted
1 Bag Arugula pre-washed and organic preferably
1/2 cup Pecan or Walnuts toasted halves or pieces
1/4-1/2 cup Parmesan freshly grated and/or shaved

Dressing

3/4 cup Apple Cider or Apple Juice
2 tablespoons Cider Vinegar
2 tablespoons Shallots minced
2 teaspoons Dijon Mustard
1/2 Cup Olive Oil extra virgin
1 teaspoon Kosher Salt
1/2 teaspoon Pepper freshly ground

Instructions

Salad

Preheat the oven to 400 degrees F.
Place the butternut squash on a parchment-lined sheet pan.
Add 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
Roast the squash for 15 to 20 minutes, turning once, until tender and carmelized.
Add cranberries to the pan for the last 5 minutes.
Toast pecans for 5 minutes in a pan on medium heat or on a foil or parchment paper lined tray in the toaster oven. Keep an eye on them so they don’t burn. I set a timer. Let nuts cool and then rough chop. Set aside. (As an alternative you can buy raw pecan pieces (already pre-chopped) at Trader Joe’s to skip the chopping step )
Shave or grate the parmesan. Set aside.

Dressing

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.
Turn down heat to medium-low and simmer dressing for 6 to 8 minutes, until there is very little liquid remaining, approx. 1/4 cup.
Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Salad Assembly

Place the arugula in a large salad bowl or on a large platter and add roasted squash mixture, nuts, and grated and/or shaved Parmesan.
Spoon just enough vinaigrette over the salad to moisten the arugula.
Sprinkle with salt and pepper to taste and serve immediately.

Notes

This salad is delicious with Parmesan but if you are vegan, omit the cheese.

I prefer using pre-cut butternut squash. Saves me lots of time and effort.

Mixed field greens can be substituted for the arugula.

If you don’t have time (or the desire) to make the cider vinaigrette feel free to substitute it with GFchow’s Classic Balsamic Vinaigrette. Bottled Balsamic Vinaigrette can also be used. Make sure it’s gluten free though!

For this salad you can prep it all in advance – roast the squash mixture, make the dressing, toast the pecans, shave the parmesan. When ready to serve, warm the dressing in a small saucepan while assembling the salad. Add dressing right before serving.

This is a perfect salad to serve at your Thanksgiving Day meal.

Recipe is from Food Networks. Click here for original recipe.

If you like this recipe, you may also like these other GFchow recipes. Roasted Beet Salad with Feta and Toasted Pecans, Carrot Ginger Soup, and Arugula Salad with Apples, Goat Cheese Crumbles and Gluten Free Granola – (Winter Version).

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.