Roasted Butternut Squash Salad with Apple Cider Vinaigrette

Roast Butternut Squash Salad with apple cider vinaigrette 5594

So, growing up, I don’t think we ever served a salad at Thanksgiving. Or did we? Perhaps we did, and I just didn’t eat it. It wouldn’t have been the only thing at the spread that I declined (stuffing/dressing, cranberry sauce…). Care to weigh in, Mom? 🙂

But, even if my family of origin (probably) didn’t have salads at our Thanksgiving table, it doesn’t mean you couldn’t, or shouldn’t. If you want a seasonal, light yet satisfying salad before carving your bird, please look no further. This one is fantastic. I was so in love…

roasted butternut squash salad with apple cider vinaigrette 5603

I served just this as our dinner one night last week (a good option if you also decline salads at the Thanksgiving table) and I had zero problems plowing through two plates of it. The sweetness of the squash balances out with the bitterness of the baby arugula, and then you play off those flavors with a slightly sweet apple-y vinaigrette and salty cheese. The crunch of toasted pecans plays in perfectly, rounding out the bowl and proving that a good salad is a thoughtfully-constructed feat.

Roasted Butternut Squash Salad with Apple Cider Vinaigrette 5589

I highly recommend you make this one before the season is up. It is soooo unbelievably good. Enjoy!

{One Year Ago: Pumpkin Apple Cake}

Source: slightly adapted from Barefoot Contessa Back to Basics by Ina Garten

1 (1 ½ lb.) butternut squash, peeled and diced
Olive oil
1 tbs maple syrup
Kosher salt and black pepper
3 tbs dried cranberries
6 tbs cloudy apple cider
1 tbs apple cider vinegar
1 tbs minced shallots
1 tsp Dijon mustard
4 oz. baby arugula
½ cup pecans, toasted
½ cup grated Parmesan cheese

Preheat your oven to 400 F.
Place the squash on a sheet pan. Drizzle with about 2 tbs olive oil, the maple syrup, plus salt and pepper to taste. Toss well. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan in the last 5 minutes of roasting.
While the squash is roasting, combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook about 6 minutes, until reduced to 2-3 tbs. Remove from the heat, whisk in the mustard, ¼ cup olive oil, plus salt and pepper to taste.
Place the arugula in a large salad bowl and add the roasted squash mixture and the pecans. Spoon the vinaigrette over the salad and toss well. Garnish with the cheese and extra black pepper, if desired. Serve immediately.

3 responses to “Roasted Butternut Squash Salad with Apple Cider Vinaigrette

  1. Barbara Wallace

    Well, Julie, you are so right. IF I made a salad, I usually did a fruit salad or a congealed salad (not really SALADS, are they?). This looks SO good. I’ve never bought a butternut squash in my life that I recall. I do need to expand my horizons, don’t I?

    • Texan New Yorker

      Congealed salads, of course!! I did like those. 🙂 I’m actually making one for the blog for the first week of December, stay tuned!

      Thanks Mom! And yes, please do something with butternut squash, I think you’d love it.

  2. Pingback: Thanksgiving Recipe Round-Up 2014 | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *