Get cozy with this Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette.
Guys, I’ve been eating WAY too many sweets! Well, it’s really not more than I did before but it’s starting to catch up with me… probably because I’ve been really slacking on the workouts and at this time last year I could eat all the yummy treats I wanted because I was pretty much still eating for two.
It also doesn’t help that I just bought FOUR bags of candy today. For the trick-or-treaters of course! They were on sale for $1.50 if I bought 4 bags. Couldn’t pass up a deal like that! (impulse buyer?) Especially those peanut butter Snickers. Have you tried those? Amazing. Okay, okay, we live in an apartment and don’t get trick-or treaters so really I bought it for us. To compensate for all the goodies I’ve made, bought, and for future yummies to be made, I’m making sure I balance it out with my meals (yeah, not giving up sweets) which are still tasty but full of vitamins and minerals and are on the lighter side.
So on the menu for lunch is this salad which is perfect for the fall. The squash and dressing are both warm which really adds to the warm cozy fall theme going on. The dried cranberries pair perfect with the squash and are softer than normal because you toss them in with the squash for the last 5 minutes of cooking. 
And then there are toasted walnuts which I probably ate a fourth cup of while just putting this salad together. I’m NUTS about nuts! They are a must in salads, as is cheese. 🙂 See those big shavings of fresh Parmesan? Yum!
Well I’ll just be over here eating this cozy salad all fall and winter long (along with a yummy treat for dessert). Hope you enjoy it too!
Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette
Ingredients
- 3 cups about 1 1/2 pounds butternut squash, diced into 3/4 inch pieces
- 1/3 cup + 1 tablespoons olive oil divided
- 2 tablespoons maple syrup
- 2 teaspoons Kosher salt divided*
- 1/2 teaspoon fresh ground pepper divided
- 1/4 cup dried cranberries
- 1/2 cup walnut halves
- 1 teaspoon butter
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons onion minced
- 2 teaspoons Dijon mustard
- 4 ounces mixed spring lettuce
- 1/4 cup Parmesan peeled
Instructions
- Line a baking sheet with foil and preheat oven to 400 degrees F.
- Spread squash onto pan and drizzle with 1 tablespoon oil and the syrup. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Stir and then bake for 20 minutes until tender, stirring halfway through. Add the cranberries after 15 minutes.
- In a small sauce pan, heat the apple cider, vinegar, and onion over medium-high heat and bring to a boil. Cook for about 6 minutes or until reduced to 1/4 cup. Remove from heat and whisk in the mustard, 1 teaspoon salt, 1/4 teaspoon pepper, and then slowly stream in the 1/3 cup oil while whisking.
- In a small skillet, melt butter. Add walnuts and toss every 20 seconds, cooking until browned and toasted. Empty onto a paper towel lined plate and let cool.
- In a large bowl, toss the lettuce with the squash, cranberries, walnuts, and Parmesan. Add desired amount of dressing (about half of it) and serve immediately.
Notes
Recipe Source: Slightly adapted from Ina Garten
Elizabeth @ Enjoy Every Bite
October 10, 2014 at 12:30 pmThis looks delicious! I’ve never cooked a butternut squash but I love sweet potatoes in salad. I’ll definitely have to try this. And we have bought Halloween candy every year for the past four years and have only had one trick-or-treater… ever. It’s always good to have it just in case 😉
Melanie
October 11, 2014 at 9:37 pmOh you for sure have to try it then! Butternut squash is my favorite kind of squash. It’s pretty similar to sweet potatoes so I’m sure you’ll love it.
Michelle @ A Dish of Daily Life
October 12, 2014 at 8:18 pmWow, Melanie, this looks fabulous! I just picked up a butternut squash at my CSA…I was going to make butternut squash soup, but maybe I will make this instead. Either way, I will make it soon…it looks delicious! Thanks for sharing it with us at Foodie Fridays! Pinning!
Melanie
October 12, 2014 at 8:39 pmOh I love butternut squash soup! That’s a tough choice Michelle. You definitely are going to have to buy another one and make both! 🙂
Michelle @ A Dish of Daily Life
October 14, 2014 at 1:36 pmI’ll just get another one next week! Fortunately we have a few more weeks left of our CSA. I’m going to have to stock up at the end. I’m going to be bummed when I have to buy my veggies at the grocery store again.
Trang
October 14, 2014 at 12:36 amThis salad looks so fresh and delicious! I have some squash in the fridge I’m planning to roast, now I know what to eat it with 🙂
Melanie
October 15, 2014 at 3:35 pmThank you Trang. Enjoy! 🙂
Katie (The Muffin Myth)
October 14, 2014 at 1:39 amThis looks like the perfect fall salad, and a great antidote do all those sweets! I’ve been on a real butternut squash kick lately, so I’m adding this salad to my must-make list this week. Thanks for the recipe!