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:

Quickview
452k Calories
11g Protein
29g Total Fat
42g Carbs
44% Health Score
Limit These
Calories
452k
23%

Fat
29g
45%

  Saturated Fat
5g
37%

Carbohydrates
42g
14%

  Sugar
20g
22%

Cholesterol
12mg
4%

Sodium
541mg
24%

Get Enough Of These
Protein
11g
23%

Vitamin A
18905IU
378%

Manganese
1mg
58%

Vitamin C
41mg
50%

Vitamin K
42µg
40%

Calcium
377mg
38%

Vitamin E
4mg
32%

Magnesium
109mg
27%

Phosphorus
262mg
26%

Potassium
873mg
25%

Fiber
5g
23%

Folate
90µg
23%

Vitamin B6
0.41mg
20%

Copper
0.4mg
20%

Vitamin B1
0.27mg
18%

Iron
2mg
14%

Vitamin B2
0.22mg
13%

Vitamin B3
2mg
13%

Vitamin B5
1mg
10%

Selenium
6µg
10%

Zinc
1mg
10%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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