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Roasted Butternut Squash Salad with warm cider vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

If you like Barefoot Contessa’s salad recipes you are at the right place. This roasted butternut squash salad with warm cider vinaigrette dressing is one of her old recipes that I make every year during the holiday season. It is easy to make and packed with flavor.
Course Main Course, Salads
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 427kcal


  • 1 pound butternut squash peeled and cubed
  • 1/4 cup plus 2 tablespoon olive oil divided
  • 1 tablespoon real maple syrup
  • 2 teaspoon Kosher salt - divided
  • 1 teaspoon black pepper coarsely grounded – divided
  • 3 tablespoon cranberries or raisons
  • 3/4 cup apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons shallots minced
  • 2 teaspoons Dijon Mustard
  • 6-8 cups baby arugula or mixed greens
  • 1/2 cup walnut halves toasted
  • 1/4 cup Parmesan cheese freshly grated


  • Preheat the oven to 400 °F degrees.
  • Mix maple syrup, 2 tablespoons of olive oil, 1-teaspoon salt, 1/2 teaspoon black pepper in a small cup.
  • Place the butternut squash on a baking pan. Pour the maple syrup and olive oil mixture over it. Using your clean hands, toss it to ensure that all the butternut squash is coated with it.
  • Place it in the oven and roast it for 20 minutes. Half way through, using a spatula, turn the butternut squash to make sure it roasts evenly. In the last 5 minutes add the cranberries to the pan.
  • In the mean time make the vinaigrette. Place apple juice, cider vinegar and minced shallots in a small saucepan and cook in medium-high heat for 10-13 minutes until it is reduced to 1/4 cup.
  • Once ready, off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt and 1/2 teaspoon.
  • Place the salad greens (or arugula) in a large salad bowl. Add the roasted butter squash and cranberries.
  • Drizzle it with the vinaigrette. Give it a big toss. Taste and season it with salt and pepper, if necessary.
  • Top it off with toasted walnuts and grated Parmesan cheese.


Calories: 427kcal | Carbohydrates: 40g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 1395mg | Potassium: 1858mg | Fiber: 10g | Sugar: 19g | Vitamin A: 20524IU | Vitamin C: 79mg | Calcium: 720mg | Iron: 7mg