Roasted Butternut Squash Salad with Warm Cider Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired salad of roasted butternut squash, fresh arugula, and apple tossed with a warm cider vinaigrette and topped with walnuts and parmesan. Seasonal and elegant enough for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb to 1½-lb butternut squash, peeled and ¾-inch diced
- 1/2 cup + 2 tablespoons olive oil (divided)
- 1 tablespoon maple syrup
- 2 teaspoons kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
- 3 tablespoons dried cranberries
- ¾ cup apple cider (can substitute apple juice)
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula (or mixed greens, washed and dried)
- ½ cup walnuts (toasted)
- ¾ cup grated Parmesan cheese
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1469mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 764mg
- Calcium
- 312mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.