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Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
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.