RECIPE

Warm Cider Butternut Squash Salad

Join us monthly for Sunday Dinner with Diane, where she shares a beloved family recipe. This month, savor the taste of fall with Diane's Butternut Squash Arugula Salad—a favorite bursting with seasonal flavors!

Ingredients

1 1/2 pounds butternut squash, peeled and ¾ inch diced

1 tablespoon maple syrup

2 tablespoons + 1/4 cup olive oil, divided

2 teaspoons Kosher salt, divided

1 teaspoon coarsely ground black pepper, divided

3 tablespoons dried cranberries, or golden raisins

1/2 cup apple juice, or apple cider

2 tablespoons apple cider vinegar

2 tablespoons shallots, minced from one large shallot /red onion

2 teaspoons Dijon Mustard

6-8 cups arugula, or mixed greens

1/2 cup walnut halves or pine nuts, toasted

1/4 cup shaved Parmesan cheese

Directions

Roast the Butternut Squash

Preheat the oven to 400°F. Place butternut squash on a baking sheet, drizzle with 2 tablespoons of olive oil, maple syrup, and melted butter. Season with salt and pepper, then toss to coat. Roast for 25 to 30 minutes, tossing once, until tender and lightly caramelized. Set aside to cool slightly.


Make the Warm Cider Vinaigrette

In a small saucepan, sauté shallots in olive oil. Add apple cider, cider vinegar, and minced shallots. Bring to a boil over medium-high heat and reduce to about 1/4 cup (5 to 7 minutes). Remove from heat and whisk in Dijon mustard and 1 tablespoon of olive oil until smooth. Season with salt and pepper.


Assemble the Salad

In a large bowl, combine roasted butternut squash, dried cranberries, and arugula. Add roasted pecans/walnuts and gently toss. Pour warm cider vinaigrette over the salad and mix to coat evenly.


Garnish and Serve

Top with shaved Parmesan and crumbled goat cheese or feta. Serve immediately while the vinaigrette is warm for the best flavor.


Note from Diane

There's nothing quite like gathering friends and family around the table to share warm meals and create lasting memories. If you’d like to enjoy this dish as a charming butternut squash side with arugula as a garnish, just use 1/2 cup of arugula. While I love the convenience of precut squash, nothing beats the flavor of freshly cut, local squash in the fall!