Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Elevate your salad game with this Roasted Butternut Squash Salad with Warm Cider Vinaigrette—an irresistible blend of sweet, savory, and tangy flavors that's perfect for any occasion. Tender, caramelized butternut squash seasoned with cinnamon pairs beautifully with crisp mixed greens, tart dried cranberries, crunchy candied pecans, and creamy goat cheese crumbles. The real star, though, is the warm cider vinaigrette, a luscious combination of apple cider, maple syrup, Dijon mustard, and a hint of shallot, whisked together with butter for a velvety finish. Ready in just 45 minutes, this vibrant fall-inspired salad is as gorgeous as it is delicious, whether served as a showstopping main course or a satisfying side dish. A must-try recipe for fans of seasonal produce and bold autumn flavors!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) Butternut squash
- 3 tablespoons Olive oil
- 0.5 teaspoons Cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 5 cups Mixed salad greens
- 0.5 cups Dried cranberries
- 0.5 cups Candied pecans
- 0.5 cups Goat cheese crumbles
- 0.5 cups Apple cider
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Maple syrup
- 1 small, finely minced Shallot
- 1 tablespoon Butter
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cut the butternut squash into 1-inch cubes. Transfer to a large mixing bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with cinnamon, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Toss to coat evenly.
Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized. Remove from the oven and let it cool slightly.
While the squash is roasting, prepare the warm cider vinaigrette. In a small saucepan, combine the apple cider, apple cider vinegar, Dijon mustard, maple syrup, and minced shallot. Heat over medium heat and bring to a light simmer, stirring occasionally.
Reduce the heat to low and whisk in 1 tablespoon of butter until the vinaigrette is emulsified. Remove from heat and set aside, keeping it warm.
In a large salad bowl, combine the mixed salad greens, roasted butternut squash, dried cranberries, candied pecans, and goat cheese crumbles.
Drizzle the salad with the warm cider vinaigrette, tossing gently to coat. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately as a main course or a hearty side dish.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 31.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
