Roasted Butternut Squash Salad with Warm Cider Vinaigrette
The recipe Roasted Butternut Squash Salad with Warm Cider Vinaigrette can be made in roughly 43 minutes. This salad has 453 calories, 12g of protein, and 29g of fat per serving. For $2.12 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. 35 people have made this recipe and would make it again. It is a good option if you're following a gluten free and primal diet. This recipe from Foodnetwork requires maple syrup, shallots, butternut squash, and cider vinegar. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. Similar recipes are Roasted Butternut Squash Salad with Warm Cider Vinaigrette, Roasted Butternut Squash and Chicken Spinach Salad with Cinnamon Cider Vinaigrette, and Cider-Roasted Squash & Kale Salad with Apple Cider Vinaigrette.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 28 minutes
Ingredients:
3/4 cup apple cider or apple juice
4 ounces baby arugula, washed and spun dry
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
3 tablespoons dried cranberries
Kosher salt and freshly ground black pepper
1 tablespoon pure maple syrup
Good olive oil
3/4 cup freshly grated Parmesan
2 tablespoons minced shallots
1/2 cup walnuts halves, toasted
Equipment:
oven
frying pan
sauce pan
whisk
bowl
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Place the butternut squash on a sheet pan.
4. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
5. Add the cranberries to the pan for the last 5 minutes.
6. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
7. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Nutrition Information:
covered percent of daily need
