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Roasted Butternut Squash Salad with Warm Cider Vinaigrette # Ina Fridays


  • 1 butternut squash peeled and diced
  • 1 tbs olive oil + 2 tbs for vinaigrette
  • 1 tsp pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3/4 cup cranberry juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula washed and spun dry
  • 1/4 cup walnuts halves toasted
  • 1/3 cup freshly grated Parmesan


  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash on a sheet pan. Add 1 tablespoons olive oil, maple syrup, 1/2 tsp salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once during cooking, until tender.
  3. Combine the cranberry juice, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 5- 6 minutes, until the liquid is reduced to about 1/4 cup.
  4. Turn the heat off and whisk in the mustard, 2 tbs cup olive oil, 1/4 tsp salt and 1/2 teaspoon of pepper.
  5. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Add just enough vinaigrette to moisten the salad and serve immediately.

Recipe Notes

Recipe adapted from : - Food network