Are you searching for that one perfect, show-stopping salad that completely embodies the cozy, delicious, and vibrant flavors of the fall season? A salad that’s hearty enough for a satisfying lunch, yet elegant enough to be the star of your Thanksgiving table? This incredible Roasted Butternut Squash Salad with a life-changing Warm Cider Vinaigrette is the unforgettable recipe you’ve been looking for.
This isn’t just another salad; it’s a masterpiece of textures and a symphony of autumnal flavors. We take sweet, caramelized, maple-roasted butternut squash and toss it with peppery arugula, crunchy toasted walnuts, tart cranberries, and salty Parmesan. But the real secret is the amazing warm apple cider vinaigrette that we drizzle over the top, gently wilting the greens and bringing all the components together into a perfect, harmonious dish.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fall Salad
What makes this Roasted Butternut Squash Salad a true restaurant-quality masterpiece is its incredible balance of flavors—sweet, savory, tangy, and bitter—and its wonderful variety of textures. The method of roasting the squash is key to developing its deep, caramelized sweetness, while the warm, reduced-cider vinaigrette is a sophisticated yet simple dressing that will become your new favorite. Best of all, all the components can be prepared in advance, making this a fantastic, stress-free option for holiday entertaining.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Show-Stopping Salad
This recipe uses a symphony of fresh, seasonal ingredients and pantry staples to create its stunning result.
- Butternut Squash: The sweet and savory star of the show. You will need one 1 1/2-pound butternut squash. Roasting it with a touch of maple syrup is the secret to getting beautiful, deeply caramelized edges and bringing out its natural sweetness.
- The Warm Apple Cider Vinaigrette: This is the unique and luscious dressing that ties everything together.
- Apple Cider: We reduce the apple cider on the stovetop. This simple step is a game-changer that concentrates its sweet, autumnal flavor into a syrupy base for our dressing.
- Dijon Mustard: This is our essential emulsifier. A teaspoon of Dijon mustard is the secret that helps to bind the oil and the vinegar together, creating a stable, creamy dressing that won’t separate.
- Minced Shallots: Shallots have a more delicate, sweet, and refined flavor than regular onions, making them perfect for a sophisticated vinaigrette.
- The Salad Base & “Jewels”: These are the components that provide color, texture, and flavor contrast.
- Baby Arugula: The fresh, peppery bite of baby arugula is the perfect, bold green to stand up to the sweet squash and rich dressing.
- Toasted Walnuts & Dried Cranberries: The perfect fall duo! Toasted walnuts add a rich, earthy crunch, while sweet-tart dried cranberries provide a wonderful, chewy pop of flavor.
- Freshly Grated Parmesan: A generous amount of salty, nutty, freshly grated Parmesan cheese adds a final, savory umami note that beautifully balances the sweetness of the other ingredients.
Step-by-Step to the Perfect Fall Salad
This recipe is all about preparing your delicious components and then tossing them together at the end for the freshest result.
Step 1: Roast the Butternut Squash and Cranberries
First, preheat your oven to a hot 400°F (200°C).
On a large, rimmed baking sheet, place your 1 1/2 pounds of peeled and cubed butternut squash. Add the 2 tablespoons of olive oil, the 1 tablespoon of maple syrup, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper. Toss everything together with your hands until the squash is evenly and thoroughly coated.
Spread the squash out in a single, even layer on the sheet pan.
Pro Tip: Giving the squash plenty of space on the pan is the key to getting it beautifully roasted and caramelized, not steamed and soggy. Use two sheet pans if you need to!
Roast for 15 to 20 minutes, turning the cubes once about halfway through the cooking time, until the squash is tender and has beautiful, deeply browned spots.
During the last 5 minutes of roasting, add the 3 tablespoons of dried cranberries to the pan. This will warm them through and make them wonderfully plump and juicy.
Step 2: Create the Warm Apple Cider Vinaigrette
While the squash is roasting, you can make the incredible warm vinaigrette.
In a small saucepan, combine the 3/4 cup of apple cider, the 2 tablespoons of cider vinegar, and the 2 tablespoons of minced shallots. Bring the mixture to a boil over medium-high heat.
Let the cider cook and reduce for 6 to 8 minutes, until the liquid has thickened and reduced to about 1/4 cup.
Remove the pan from the heat. Whisk in the 2 teaspoons of Dijon mustard, the 1/2 cup of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper. Continue to whisk vigorously until the dressing is smooth, creamy, and well emulsified.
Step 3: Assemble the Salad and Serve
In a large salad bowl, place the 4 ounces of baby arugula. Add the warm, roasted squash and cranberry mixture, the 1/2 cup of toasted walnuts, and the 3/4 cup of freshly grated Parmesan.
Spoon just enough of the warm vinaigrette over the salad to lightly moisten all the ingredients and toss everything together well.
Taste the salad and sprinkle with a little more salt and pepper if needed. Serve immediately while the squash and the dressing are still warm.
The Best Roasted Butternut Squash Salad with Warm Cider Vinaigrette
A hearty and elegant warm salad featuring roasted butternut squash with a warm apple cider vinaigrette. Cubes of butternut squash are tossed with maple syrup and roasted until tender and caramelized, with dried cranberries added in the last few minutes. A tangy vinaigrette is made by reducing apple cider with shallots and whisking in Dijon mustard. The warm roasted squash mixture is then tossed with baby arugula, toasted walnuts, and freshly grated Parmesan cheese and served immediately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Roasting, Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (1 1/2-pound) butternut squash, peeled and diced into 3/4-inch cubes
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry (about 8 cups)
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Instructions
- Preheat the oven to 400°F.
- On a sheet pan, toss the diced butternut squash with 2 tablespoons of olive oil, the maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Roast for 15 to 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan for the last 5 minutes of roasting.
- Make the Vinaigrette: While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan. Bring to a boil over medium-high heat.
- Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
- Remove the pan from the heat and whisk in the Dijon mustard, 1/2 cup of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Assemble the Salad: In a large salad bowl, place the baby arugula. Add the warm roasted squash and cranberry mixture, the toasted walnuts, and the grated Parmesan cheese.
- Spoon just enough of the warm vinaigrette over the salad to moisten it and toss well.
- Sprinkle with additional salt and pepper if needed and serve immediately.
Notes
- This salad is served warm, with the heat from the roasted squash and the warm vinaigrette gently wilting the arugula.
- Reducing the apple cider is a key step that concentrates its flavor for a more intense vinaigrette.
- Toasting the walnuts brings out their nutty flavor and adds a nice crunch to the salad.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380-450
- Sugar: 18-24 g
- Sodium: 700-900 mg
- Fat: 30-38 g
- Saturated Fat: 6-9 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 5-7 g
- Protein: 8-11 g
- Cholesterol: 10-15 mg
Storage and Make-Ahead Tips
This Roasted Butternut Squash Salad is the absolute perfect make-ahead side dish for a stress-free holiday meal.
- Make-Ahead (The Best Method!): For the best and freshest result, you can prepare all the components up to 2 days in advance and store them separately in airtight containers in the refrigerator. The roasted squash, the toasted walnuts, and the vinaigrette can all be prepped ahead.
- Final Assembly: When you are ready to serve, you can gently reheat the squash in the oven or microwave, and warm the dressing on the stovetop. Then, simply combine all the prepared components in a large bowl with the fresh arugula, toss, and serve. The entire final assembly takes less than 5 minutes!
- Storing Leftovers: This salad is best enjoyed fresh, as the arugula will wilt over time. However, leftovers can be stored in an airtight container in the refrigerator for up to a day.
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Creative Recipe Variations
This vibrant and delicious fall pasta salad is a wonderful base for your own creative touches.
- Add a Creamy, Tangy Cheese: For a delicious, creamy element that is wonderful with the sweet vegetables, you can add 1/2 cup of crumbled goat cheese or feta to the salad at the very end with the Parmesan.
- Turn it Into a Main Course: To make this salad a complete and hearty main course, you can top the finished salad with some grilled, sliced chicken breast, pan-seared salmon, or a scoop of cooked and cooled quinoa or farro.
- Use a Different Fall Vegetable or Nut: This salad is fantastic with other roasted fall vegetables. Try substituting half of the butternut squash with peeled and chopped parsnips or carrots. Toasted pecans would also be a fantastic substitute for the walnuts.
Enjoy Your New Favorite Fall Salad!
You’ve just created a truly special side dish that is a perfect harmony of all the best flavors and textures of the fall season. This Roasted Butternut Squash Salad is a vibrant, satisfying, and sophisticated dish that is guaranteed to earn a permanent spot on your holiday menu and in your regular dinner rotation. It’s a beautiful and delicious way to celebrate the season.
We hope you and your loved ones enjoy every last, delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is looking for a new Thanksgiving side dish!
Frequently Asked Questions (FAQs)
1: What is the easiest and safest way to peel and cut a butternut squash?
The best way is to first trim the top and bottom ends to create flat, stable surfaces. Then, use a sharp chef’s knife to cut the squash in half where the thin neck meets the round bottom. You can now stand each piece on a flat end and safely peel the skin away with a sturdy vegetable peeler. Then, you can easily scoop the seeds out of the bottom half and chop everything into uniform cubes.
Q2: Can I make the warm cider vinaigrette ahead of time?
Yes, absolutely! This dressing is perfect for making ahead. You can prepare it completely and store it in an airtight container or a jar in the refrigerator for up to a week. The olive oil may solidify when it is chilled, so just be sure to let it sit out at room temperature for about 30 minutes and then give it a good shake or whisk before you gently re-warm it on the stovetop.
Q3: What other greens can I use instead of arugula?
If you are not a fan of the peppery bite of arugula, you can substitute it with other sturdy greens. Baby spinach would be a fantastic choice, as it will also wilt nicely with the warm components. A hearty mixed greens blend or a chopped Romaine lettuce would also be delicious.
Q4: Do I have to toast the walnuts?
You don’t have to, but it is a highly recommended step that makes a huge difference in the flavor of the final salad! Toasting nuts brings out their natural oils, making them much more fragrant, flavorful, and extra crunchy. Simply spread them on a dry baking sheet and toast them in a 350°F oven for 5-7 minutes, until you can smell them.
Q5: Is this salad served warm or cold?
This salad is at its absolute best when it is served warm. The heat from the freshly roasted squash and the warm vinaigrette gently wilts the arugula, softens the Parmesan, and brings all the flavors together beautifully.