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.

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/butternut-squash-salad/