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Roasted Butternut Squash Arugula Salad

A cozy and colorful salad featuring roasted butternut squash, peppery arugula, crunchy walnuts, and tangy cranberries, all tossed in a flavorful cider dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 381
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 whole butternut squash (about 1 1/2 lbs), peeled and cut into 3/4-inch chunks
  • 2 tablespoons olive oil (for roasting)
  • 1 tablespoon pure maple syrup
  • 3 tablespoons dried cranberries
  • 4 ounces baby arugula
  • 1/2 cup walnut halves, toasted
  • 3/4 cup freshly grated Parmesan
For the Dressing
  • 3/4 cup apple cider
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

Roasting the Squash
  1. Heat the oven to 400°F. On a sheet pan, toss the squash with the olive oil, maple syrup, salt, and pepper.
  2. Spread the squash in a single layer and roast for 15 to 20 minutes, turning once, until it is tender and lightly browned.
Adding the Cranberries
  1. During the last 5 minutes of roasting, add the dried cranberries to the pan. This softens them just enough without breaking down.
  2. Remove the pan from the oven and let the squash cool slightly while you make the dressing.
Making the Dressing
  1. Combine the apple cider, cider vinegar, and shallots in a small saucepan.
  2. Bring it to a boil over medium-high heat, and keep cooking until the cider reduces to about 1/4 cup.
  3. Remove it from the heat and whisk in the mustard, olive oil, salt, and pepper until the dressing looks smooth.
Building the Salad
  1. Place the arugula in a large salad bowl. Then add the roasted squash, cranberries, toasted walnuts, and freshly grated Parmesan.
Tossing and Finishing
  1. Spoon on just enough dressing to lightly coat the greens and vegetables. Toss well so every bite gets a little flavor.
  2. If needed, add more salt and pepper at the end. Serve right away for the best texture and taste.
Make Ahead Instructions
  1. If you want to save time, roast the squash and make the dressing the day before serving. Keep them chilled until you are ready to assemble the salad.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For the best texture, store the dressing separately if possible. Freezing is not ideal for the fully assembled salad.