This easy roasted butternut squash salad with warm cider vinaigrette is warm, comforting, and perfect for autumn. The sweet cranberries, crunchy walnuts, and tangy cider vinaigrette bring everything together. A delicious side salad that’s just as good as a light lunch—tossed with peppery rocket and plenty of fresh Parmesan.
Ingredients Needed
- 1 butternut squash (about 700g / 1½ lbs), peeled and diced into 2cm (¾-inch) cubes
- 2 tbsp olive oil (plus 120ml / ½ cup for the dressing)
- 1 tbsp pure maple syrup
- 1 tsp kosher salt (or sea salt), plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
- 3 tbsp dried cranberries
- 180ml apple cider or apple juice (¾ cup)
- 2 tbsp cider vinegar
- 2 tbsp minced shallots
- 2 tsp Dijon mustard
- 115g rocket (4 oz), washed and dried
- 50g walnut halves (½ cup), toasted
- 75g Parmesan cheese (¾ cup), freshly grated
How To Make Roasted Butternut Squash Salad with Warm Cider Vinaigrette
- Roast the squash: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6. Spread the diced squash on a baking tray, toss with 2 tbsp olive oil, maple syrup, salt, and pepper. Roast for 15–20 minutes, turning once, until tender. Add the cranberries to the tray for the last 5 minutes.
- Make the warm vinaigrette: In a small saucepan, combine the apple cider, vinegar, and shallots. Bring to a boil and cook for 6–8 minutes until reduced to about 60ml (¼ cup). Remove from heat, whisk in the Dijon mustard, 120ml olive oil, 1 tsp salt, and ½ tsp black pepper.
- Build the salad: In a large serving bowl, add the rocket, roasted squash and cranberries, toasted walnuts, and grated Parmesan.
- Dress and toss: Spoon over just enough warm cider vinaigrette to coat the salad, then toss gently until evenly mixed.
- Season and serve: Taste and season with a little extra salt and pepper if needed. Serve immediately while warm.
Recipe Tips
- Peel and dice the squash into even 2cm cubes: to help it cook evenly and become golden on the outside and soft inside.
- Don’t add the cranberries too early: they should go into the oven during the last 5 minutes so they stay juicy and don’t burn.
- Simmer the cider dressing until it reduces to ¼ cup (60ml): this step makes the dressing thick, sweet, and full of flavour.
- Use freshly grated Parmesan: it melts better and tastes fresher than pre-grated cheese.
- Toast the walnuts in a dry frying pan: for 3–4 minutes until they smell nutty—this makes them taste better and adds crunch.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover barefoot contessa roasted butternut squash Salad with warm cider vinaigrette in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to avoid soggy greens.
- Reheating: Reheat leftover barefoot contessa roasted butternut squash Salad with warm cider vinaigrettein 350°F oven for 8–10 minutes, then toss with fresh rocket and vinaigrette before serving.
Nutrition Facts
Serving Size: 1 serving (1 of 4)
- Calories: 342
- Total Fat: 27g
- Saturated Fat: 5g
- Cholesterol: 7mg
- Sodium: 450mg
- Potassium: 510mg
- Total Carbohydrate: 21g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 7g
Try More Recipes:
Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Description
This easy roasted butternut squash salad with warm cider vinaigrette is warm, comforting, and perfect for autumn. The sweet cranberries, crunchy walnuts, and tangy cider vinaigrette bring everything together. A delicious side salad that’s just as good as a light lunch—tossed with peppery rocket and plenty of fresh Parmesan.
Ingredients
Instructions
- Roast the squash: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6. Spread the diced squash on a baking tray, toss with 2 tbsp olive oil, maple syrup, salt, and pepper. Roast for 15–20 minutes, turning once, until tender. Add the cranberries to the tray for the last 5 minutes.
- Make the warm vinaigrette: In a small saucepan, combine the apple cider, vinegar, and shallots. Bring to a boil and cook for 6–8 minutes until reduced to about 60ml (¼ cup). Remove from heat, whisk in the Dijon mustard, 120ml olive oil, 1 tsp salt, and ½ tsp black pepper.
- Build the salad: In a large serving bowl, add the rocket, roasted squash and cranberries, toasted walnuts, and grated Parmesan.
- Dress and toss: Spoon over just enough warm cider vinaigrette to coat the salad, then toss gently until evenly mixed.
- Season and serve: Taste and season with a little extra salt and pepper if needed. Serve immediately while warm.
Notes
- Peel and dice the squash into even 2cm cubes: to help it cook evenly and become golden on the outside and soft inside.
- Don’t add the cranberries too early: they should go into the oven during the last 5 minutes so they stay juicy and don’t burn.
- Simmer the cider dressing until it reduces to ¼ cup (60ml): this step makes the dressing thick, sweet, and full of flavour.
- Use freshly grated Parmesan: it melts better and tastes fresher than pre-grated cheese.
- Toast the walnuts in a dry frying pan: for 3–4 minutes until they smell nutty—this makes them taste better and adds crunch.
Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette