Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Roasted Butternut Squash Salad with Warm Cider Vinaigrette is a cozy and colorful dish that’s perfect for chilly days. The sweet, tender chunks of roasted butternut squash pair beautifully with…
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Roasted Butternut Squash Salad with Warm Cider Vinaigrette is a cozy and colorful dish that’s perfect for chilly days. The sweet, tender chunks of roasted butternut squash pair beautifully with fresh greens and a simple, tangy cider vinaigrette that’s gently warmed to bring out its rich flavors. There’s something so comforting about the mix of roasted veggies and a warm dressing that makes this salad feel like a little celebration of fall in every bite.
I love how easy this salad comes together and how it manages to be both light and filling at the same time. The warm cider vinaigrette is my favorite part—it adds a touch of sweetness and a tiny bit of spice that makes the whole salad feel extra special. I like to toss everything right before serving so the flavors stay bright but the warmth from the dressing hugs the squash just enough to make it extra tasty.
This salad is one of those dishes I reach for when I want something fresh but still hearty enough to keep me satisfied. It’s perfect on its own for a simple lunch or as a side that stands out at a family dinner. I also find that it pairs nicely with roasted chicken or pork, making it a go-to for cozy weekend meals. Plus, it’s colorful enough to brighten up any plate, which always makes me smile!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the salad. Look for a firm squash with smooth skin. If it’s hard to find, sweet potatoes or pumpkin cubes make good substitutes with similar sweetness.
Arugula: Its peppery bite balances the sweet squash. If you prefer milder greens, try baby spinach, mixed salad greens, or kale for a bit more texture.
Pomegranate Seeds: These add bursts of juicy tartness and pretty color. If you can’t find pomegranate, dried cranberries or cherries work well to add that sweet-tart note.
Toasted Nuts: Pecans or walnuts add crunch and nuttiness. Toasting them intensifies the flavor. You can swap for almonds or hazelnuts if you like.
Parmesan Cheese: It adds a salty, creamy finish. For a dairy-free option, try nutritional yeast or omit it entirely.
Warm Cider Vinaigrette: Combining apple cider, cider vinegar, honey, and mustard creates a sweet and tangy dressing. If you don’t have apple cider, white grape juice or a mild apple juice works, but add a little extra vinegar to keep the tang.
How Do You Perfectly Roast Butternut Squash for This Salad?
Roasting the squash well ensures it’s tender with sweet caramelized edges, which adds great flavor and texture to the salad. Here’s how I do it:
- Peel and cut the squash into even 1-inch chunks to roast uniformly.
- Toss the pieces with olive oil, salt, and pepper so they get a nice coating but don’t drown in oil.
- Spread the cubes in a single layer on the baking sheet to avoid steaming.
- Roast at 425°F (220°C) for 25-30 minutes, turning halfway so all sides get those golden edges.
- They should be fork-tender but still hold their shape to avoid a mushy salad.
Cooling them slightly before adding to greens keeps the salad fresh and prevents wilting.
Why Warm the Cider Vinaigrette, and How to Make It Emulsify?
Warming the dressing gently helps the flavors blend and softens the shallot’s sharpness, making the vinaigrette smooth and mellow. Here’s my approach:
- Heat apple cider, vinegar, honey, mustard, and minced shallot until simmering, then reduce slightly to concentrate flavors.
- Remove from heat before adding olive oil—this prevents burning the oil and keeps it fresh-tasting.
- Slowly whisk in olive oil to create a creamy emulsion. Whisking slowly helps oil and vinegar combine evenly without separating.
- Season with salt and pepper last, tasting and adjusting as needed.
Keep the vinaigrette warm, not hot, so it lightly warms the squash without cooking the greens.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Mixing bowls – handy for tossing the salad and whisking the vinaigrette.
- Small saucepan – to gently warm and reduce the cider vinaigrette.
- Whisk – helps emulsify the vinaigrette so it’s smooth and well blended.
- Sharp knife – for peeling and cutting the butternut squash into even pieces.
Flavor Variations & Add-Ins
- Add crumbled goat cheese or feta for a tangy, creamy contrast that complements the sweetness.
- Swap arugula for baby spinach or kale for a milder or heartier green base.
- Include cooked quinoa or farro to turn the salad into a more filling meal with extra texture.
- Stir in roasted chickpeas or grilled chicken for some protein when you want a more substantial dish.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1-inch chunks
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups fresh arugula (or mixed greens)
- ½ cup pomegranate seeds
- ¼ cup chopped toasted pecans or walnuts
- ¼ cup freshly grated Parmesan cheese
For the Warm Cider Vinaigrette:
- ½ cup apple cider (preferably raw or unfiltered)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- ⅓ cup extra virgin olive oil
- 1 small shallot, finely minced
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes of prep time plus 25-30 minutes to roast the squash. Preparing and reducing the warm cider vinaigrette adds another 10 minutes. Altogether, plan for about 45 minutes to get everything ready and assembled.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat the oven to 425°F (220°C). Toss the butternut squash chunks with olive oil, salt, and pepper. Spread them evenly on a baking sheet in a single layer. Roast for 25-30 minutes, turning the pieces halfway through, until the squash is tender and caramelized on the edges. Remove from the oven and set aside to cool slightly.
2. Prepare the Warm Cider Vinaigrette:
In a small saucepan over medium heat, combine the apple cider, apple cider vinegar, minced shallot, Dijon mustard, and honey. Bring to a gentle simmer and let it reduce for 5-7 minutes until slightly thickened and infused with the shallot flavor. Remove from heat, then slowly whisk in the olive oil to emulsify the dressing. Add salt and pepper to taste. Keep the vinaigrette warm but not hot.
3. Assemble the Salad:
Arrange the arugula on a large platter or individual plates. Distribute the roasted butternut squash over the greens. Sprinkle the pomegranate seeds and toasted nuts evenly on top.
4. Dress the Salad:
Just before serving, drizzle the warm cider vinaigrette over the salad. Toss lightly to combine, being careful not to wilt the greens too much.
5. Garnish and Serve:
Finish by sprinkling freshly grated Parmesan cheese over the salad. Serve immediately and enjoy the delicious mix of warm squash, peppery greens, tart pomegranate, and tangy-sweet vinaigrette.
Can I Use Frozen Butternut Squash for This Salad?
Yes! Just make sure to thaw it completely and pat it dry before roasting. This helps prevent excess moisture and ensures the squash caramelizes nicely.
Can I Make the Vinaigrette Ahead of Time?
Absolutely! You can prepare the warm cider vinaigrette a day in advance and gently reheat it before serving. Just whisk well to recombine if it separates.
How Should I Store Leftovers?
Keep leftover salad components separate if possible—store roasted squash, greens, and vinaigrette in airtight containers in the fridge. Combine just before serving within 2 days for best freshness.
What Can I Substitute for Pomegranate Seeds?
If you can’t find pomegranate seeds, dried cranberries or fresh cherries add a similar sweet-tart burst and work beautifully in this salad.
