Roasted Butternut Squash Salad with warm Cider Vinaigrette

Roasted Butternut Squash Salad with warm Cider Vinaigrette is an hearty dish that is sure to impress your guests!



  • 1 Butternut squash, peeled and diced into 1 inch chunks
  • 3 Tbsp. olive oil
  • 1 Tbsp. maple syrup
  • ¾ cup apple cider or apple juice
  • 2 Tbsps. cider vinegar
  • 2 Tbsp. minced shallots
  • 2 Tbsp. Dijon mustard
  • 4 oz. arugula or spring mixed greens
  • ½ cup toasted walnut halves
  • 3 tbsp. pitted dates chopped
  • 3tbsp. figs chopped
  • ¾ cup grated parmesan cheese
  • Salt and pepper for seasoning
  • Mandarin segments also for garnish if desired



  1. Preheat oven to 400 degrees.
  2. Place the squash onto baking dish, toss with olive oil, maple syrup, salt and pepper. Roast for 15-20 minutes, turning once until tender. Add cranberries, dates and figs to the pan in the last five minutes to soften.
  3. Combine the apple cider, vinegar, and shallots to a sauce pan, and ring to a boil over medium heat. Cook for 6-8 minutes till liquid is reduced to ¼ cup. Remove from heat whisk in the mustard, and olive oil, salt and pepper to taste.
  4. Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts and the grated parmesan cheese. Spoon just enough vinaigrette over the salad to just moisten, and toss well.
  5. Sprinkle with salt and pepper and serve immediately.





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