Barefoot Contessa’s Golden Butternut Squash Salad Recipe: Autumn Magic

Golden autumn leaves drift softly as this Barefoot Contessa roasted butternut squash salad dances with vibrant flavors and seasonal warmth.

Rustic ingredients blend seamlessly in a culinary masterpiece that captures harvest’s essence.

roasted butternut squash caramelizes into tender, sweet morsels that melt on your tongue.

Crisp greens provide a fresh counterpoint to the rich, nutty vegetables.

warm cider vinaigrette adds tangy depth, weaving together every delectable bite.

Aromatic herbs and toasted nuts complete this elegant dish that feels both sophisticated and comfortingly homemade.

Let this recipe transport you to a cozy kitchen filled with autumn’s most delightful aromas.

Ingredients for Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• Butternut Squash: Sweet autumn vegetable with creamy texture, choose firm and heavy squash with deep orange color for best flavor.
• Olive Oil: Helps create crispy roasted edges and enhances caramelization of squash.
• Maple Syrup: Adds natural sweetness and helps create golden-brown caramelization.
• Salt and Black Pepper: Enhances natural flavors and provides balanced seasoning.
• Dried Cranberries: Adds tangy burst of flavor and beautiful color contrast.

• Apple Cider: Creates rich, sweet foundation for warm dressing with deep autumnal notes.
• Shallots: Provides delicate, sophisticated onion undertone without overwhelming other ingredients.
• White Wine Vinegar: Brings bright, acidic balance to the dressing.
• Dijon Mustard: Adds subtle tang and helps emulsify vinaigrette smoothly.

• Rocket (Arugula): Peppery green with distinctive bite, select crisp and bright leaves.
• Walnuts: Toasted to release rich, nutty flavor and provide delightful crunch.
• Parmesan Cheese: Offers salty, umami depth and creamy texture when grated.

Kitchen Tools for Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• Baking Tray: Essential for roasting butternut squash evenly and adding cranberries.
• Small Saucepan: Perfect for reducing apple cider and creating warm vinaigrette.
• Large Serving Bowl: Needed to combine and toss salad ingredients.
• Whisk: Crucial for blending vinaigrette ingredients smoothly.
• Sharp Knife: Required for dicing butternut squash and preparing ingredients.
• Measuring Cups and Spoons: Helps accurately measure olive oil, maple syrup, and seasonings.
• Wooden Spoon or Spatula: Useful for stirring and tossing salad ingredients.

Steps to Cook Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• Squash Preparation

Chop butternut squash into bite-sized cubes and spread across a baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper for a flavor boost.

• Roasting Magic

Slide the baking sheet into a preheated oven. Roast the squash until edges turn golden and pieces become tender. Toss cranberries onto the tray during the final moments of cooking.

• Vinaigrette Creation

Pour apple cider and vinegar into a small pan with finely chopped shallots. Simmer until liquid reduces and becomes slightly thickened. Whisk in mustard and additional olive oil to create a silky smooth dressing.

• Salad Assembly

Layer fresh rocket leaves in a large bowl. Scatter roasted squash and cranberries across the greens. Sprinkle toasted walnuts and grated Parmesan for added texture and richness.

• Final Touch

Drizzle warm vinaigrette over the salad, gently tossing to ensure every ingredient gets coated. Serve immediately to enjoy the vibrant flavors and warm temperature.

Customization Tips for Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• Experiment with different winter squash varieties like acorn or kabocha for unique flavor profiles and textures. Cut squash into uniform pieces to ensure even caramelization and crispy edges.
• Replace rocket with baby spinach or kale for a heartier base. Substitute walnuts with toasted pecans or almonds to create exciting taste variations that complement the butternut squash.
• Spike the warm cider dressing with a splash of bourbon or apple brandy for an extra layer of complexity. Add minced fresh thyme or rosemary to introduce aromatic herbs that elevate the vinaigrette's flavor.
• Roast squash and prepare vinaigrette up to two days in advance, storing separately in airtight containers. Gently reheat vinaigrette before serving to maintain its warm, silky consistency and prevent ingredient separation.
• Add crumbled goat cheese or grilled chicken to transform this side salad into a satisfying meal. Consider quinoa or farro as additional protein-rich base options that create a more substantial dining experience.

Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette: Serving Guide

• Elevate Your Dining Experience: Serve this vibrant salad as a stunning side dish alongside roasted chicken or grilled salmon for a complete meal that impresses.
• Festive Party Platter: Transform the salad into a beautiful appetizer by arranging it on a large wooden board, allowing guests to help themselves during holiday gatherings or casual dinner parties.
• Perfect Lunch Companion: Pack the salad in an airtight container for a delightful work or school lunch, keeping the warm vinaigrette separate and adding just before eating to maintain the fresh, crisp texture.
• Wine Pairing Delight: Complement the salad's rich flavors with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to enhance the butternut squash and cranberry notes.

Meal Planning Help for Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• Maximize Freshness: Store roasted squash and salad components separately in airtight containers in the refrigerator for up to 3 days to maintain crisp textures and vibrant flavors.
• Keep Vinaigrette Separate: Refrigerate the warm cider vinaigrette in a sealed jar for 5-7 days, gently reheating before use to restore its silky consistency and bright taste.
• Quick Meal Prep: Chop squash, toast walnuts, and prepare vinaigrette in advance, allowing you to assemble this delightful salad in minutes during busy weeknights.
• Smart Reheating Strategy: Gently warm roasted squash in a skillet or oven at low temperature to prevent moisture loss and maintain its caramelized edges, ensuring maximum flavor retention.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 300 kcal

Servings: 6

Elegant Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette Recipe

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4.6 from 25 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Roasted butternut squash salad with warm cider vinaigrette from Barefoot Contessa delivers autumn comfort on a plate. Crisp greens, caramelized squash, and tangy dressing create a harmonious blend that delights diners seeking seasonal satisfaction.

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Ingredients

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• 1 butternut squash (700g / 1½ lbs), peeled and diced into 2cm (¾-inch) cubes
• 120ml / ½ cup olive oil
• 180ml / ¾ cup apple cider or apple juice
• 50g / ½ cup walnut halves, toasted
• 115g / 4 oz rocket, washed and dried
• 75g / ¾ cup Parmesan cheese, freshly grated
• 3 tbsps dried cranberries
• 2 tbsps cider vinegar
• 2 tbsps olive oil
• 2 tbsps minced shallots
• 2 tsps Dijon mustard
• 1 tbsp pure maple syrup
• 1 tsp kosher salt (or sea salt), plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste

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Instructions

1. Roasting Preparation: Position oven rack at center, heating to 400°F (200°C). Line baking tray with parchment paper for effortless cleanup and minimal sticking.
2. Squash Preparation: Cube butternut squash into uniform pieces, ensuring consistent size for even caramelization. Coat thoroughly with olive oil, maple syrup, kosher salt, and black pepper, guaranteeing complete flavor infusion.
3. Initial Roasting: Arrange seasoned squash cubes in single layer on prepared tray, providing ample space between pieces. Roast for 15-20 minutes, rotating midway to promote golden, crispy exterior and tender interior.
4. Cranberry Integration: During final roasting moments, scatter fresh cranberries across squash, allowing them to burst and release vibrant, tangy essence.
5. Vinaigrette Creation: Simultaneously, simmer apple cider, vinegar, and minced shallots in small saucepan, reducing liquid until concentrated and intense. Remove from heat, whisking in Dijon mustard, additional olive oil, salt, and pepper until silky smooth.
6. Salad Assembly: Layer rocket leaves as foundation in serving bowl. Delicately transfer roasted squash and caramelized cranberries, creating visually appealing texture contrast.
7. Final Touches: Sprinkle toasted walnuts and generously shave Parmesan cheese across salad surface. Drizzle warm cider vinaigrette, lightly coating ingredients without overwhelming delicate greens.
8. Serving Recommendation: Taste and adjust seasoning if necessary. Serve immediately, preserving warmth and maximizing flavor complexity.

Notes

• Optimize Squash Cutting: Uniformly dice butternut squash into bite-sized cubes to guarantee consistent roasting and caramelization.
• Prevent Overcrowding: Spread squash pieces in a single layer on the baking tray, ensuring enough space between cubes for proper browning and crispy edges.
• Master Vinaigrette Technique: Reduce apple cider mixture carefully to concentrate flavors and create a rich, glossy dressing that perfectly complements the roasted vegetables.
• Serve Immediately: Enjoy the salad right after preparation to experience the contrast between warm roasted squash, crisp rocket leaves, and the vibrant cider vinaigrette.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 8g
• Sodium: 290mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg