Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette | Garnish & Glaze
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5 from 1 vote

Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Garnish and Glaze


  • 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


  • 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.


*If you use regular table salt you need to half the salt amounts.