Roasted Butternut Squash Salad: 7 Irresistible Flavors

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Roasted Butternut Squash Salad is a delightful dish that captures the essence of autumn with its vibrant colors and rich flavors. This salad features roasted butternut squash glazed with maple syrup, complemented by a warm apple cider vinaigrette. The combination of peppery arugula, crunchy walnuts, and sweet dried cranberries creates a tantalizing experience for your taste buds. Perfect as a side dish or a light meal, it embodies warmth and freshness, making it an ideal choice for any dining occasion.

Why You’ll Love This Roasted Butternut Squash Salad

This butternut squash salad offers numerous benefits that will make your taste buds sing:

It’s a healthy option, packed with nutrients and flavor.
The warm salad is perfect for fall gatherings and holiday meals.
Quick to prepare, it takes only 50 minutes from start to finish.
It incorporates seasonal ingredients, making it a great choice for autumn dining.
This salad can be customized easily with various toppings like nuts or feta.
It’s a vegetarian dish, making it suitable for many diets.
With a mix of textures, it’s a wonderful addition to your meal rotation.

Ingredients for Roasted Butternut Squash Salad

Gather these items:

1 1/2 pounds butternut squash (peeled and ¾ inch diced)
1 tablespoon maple syrup
2 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
3 tablespoons dried cranberries (or raisins)
3/4 cup apple juice (or apple cider)
2 tablespoons apple cider vinegar
2 tablespoons shallots (minced)
2 teaspoons Dijon mustard
1/4 cup olive oil
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
6-8 cups arugula (or mixed greens)
1/2 cup walnut halves (toasted)
1/4 cup shaved Parmesan cheese

How to Make Roasted Butternut Squash Salad Step-by-Step

Step 1: Preheat your oven to 400°F. Peel and dice the butternut squash into ¾ inch cubes.
Step 2: Place the diced squash on a baking sheet. Drizzle with maple syrup and 2 tablespoons of olive oil. Sprinkle with salt and pepper, then toss well.
Step 3: Roast the squash for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, scatter the dried cranberries over the squash.
Step 4: In a small saucepan, combine apple juice, apple cider vinegar, and minced shallots. Bring to a boil, then reduce and simmer for 6-8 minutes.
Step 5: Remove from heat and whisk in Dijon mustard, olive oil, salt, and pepper.
Step 6: Place arugula in a large salad bowl. Pour the warm vinaigrette over the greens and toss to coat.
Step 7: Add the roasted butternut squash and cranberries, gently combine.
Step 8: Top with toasted walnuts and shaved Parmesan. Adjust seasoning if needed. Serve immediately.

Pro Tips for the Best Roasted Butternut Squash Salad

Keep these in mind:

This salad is great as a side dish or a light meal.
Use fresh arugula or mixed greens for the best flavor.
To make it vegan, omit the Parmesan cheese.
Experiment with different nuts or add quinoa for extra protein.

Best Ways to Serve Roasted Butternut Squash Salad

Consider these serving ideas:

Pair it with grilled chicken for a hearty meal.
Serve it as a warm side dish during holiday dinners.
Top it with feta for a flavorful twist and a roasted butternut squash salad with feta.

How to Store and Reheat Roasted Butternut Squash Salad

To store, keep any leftovers in an airtight container in the fridge. The salad can last up to 3 days. When reheating, warm it gently in the microwave to avoid wilting the greens. This makes it great for meal prep!

Frequently Asked Questions About Roasted Butternut Squash Salad

What’s the secret to perfect Roasted Butternut Squash Salad?

The key is to roast the squash until it’s golden and tender, allowing the natural sweetness to shine through. Pairing it with the warm vinaigrette enhances the overall flavor, making it irresistible.

Can I make Roasted Butternut Squash Salad ahead of time?

Yes, you can roast the butternut squash and prepare the vinaigrette in advance. Combine them with the greens just before serving for the freshest taste.

How do I avoid common mistakes with Roasted Butternut Squash Salad?

Ensure that the squash is cut evenly for uniform cooking. Avoid overcrowding the baking sheet to achieve that perfect roasted texture. Also, don’t skip the warm vinaigrette, as it ties all the flavors together beautifully.

Variations of Roasted Butternut Squash Salad You Can Try

Get creative with these variations:

Try adding quinoa for a protein boost, making it a filling meal.
Incorporate other seasonal vegetables like roasted Brussels sprouts for added flavor.
Experiment with different types of greens, such as spinach or kale, for a unique twist.

Roasted Butternut Squash Salad: 7 Irresistible Flavors - Roasted Butternut Squash Salad - main visual representation

For more delicious recipes, check out our Creamy Pesto Spinach Gnocchi or Vegetable Mei Fun Recipe.

Roasted Butternut Squash Salad: 7 Irresistible Flavors - Roasted Butternut Squash Salad - additional detail

For more information on the health benefits of squash, visit Healthline.

To learn more about the nutritional value of arugula, check out Medical News Today.