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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Cranberry Integration: During final roasting moments, scatter fresh cranberries across squash, allowing them to burst and release vibrant, tangy essence.
- 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.
- Salad Assembly: Layer rocket leaves as foundation in serving bowl. Delicately transfer roasted squash and caramelized cranberries, creating visually appealing texture contrast.
- Final Touches: Sprinkle toasted walnuts and generously shave Parmesan cheese across salad surface. Drizzle warm cider vinaigrette, lightly coating ingredients without overwhelming delicate greens.
- 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