The Best Barefoot Contessa Roasted Butternut Squash Salad Recipe

Barefoot Contessa roasted butternut squash salad transforms humble autumn produce into a vibrant, nourishing dish that celebrates seasonal ingredients.

Robust vegetables take center stage, offering hearty textures and rich, caramelized flavors that dance across your palate.

Golden-brown cubes of squash provide a warm, satisfying base for this colorful creation.

Crisp greens and toasted nuts add delightful crunch and depth to every forkful.

Sweet and tangy notes from a carefully crafted vinaigrette elevate the entire composition.

Delicate herbs and sharp cheese bring unexpected complexity to this rustic culinary experience.

Each bite promises a harmonious blend of comfort and sophistication: get ready to savor autumn’s bounty.

The Essential Cast for a Butternut Salad Sensation

Main Ingredients:

• Butternut Squash: Sweet and hearty vegetable that becomes caramelized and tender when roasted, providing a rich base for the salad.
• Olive Oil: Helps squash roast evenly and adds smooth, rich flavor to the dish.
• Maple Syrup: Adds subtle sweetness and helps create beautiful caramelization on the squash.

• Rocket (Arugula): Peppery green that adds fresh, sharp flavor and crisp texture to the salad.
• Dried Cranberries: Brings tangy sweetness and bright color to complement the roasted squash.
• Walnuts: Provides crunchy texture and nutty depth to the salad.
• Parmesan Cheese: Adds salty, umami flavor and creamy texture when grated over the salad.

• Apple Cider: Creates the base of the warm vinaigrette with sweet and tangy flavor.
• Vinegar: Adds acidity and brightness to balance the rich ingredients.
• Shallots: Provides delicate onion flavor to the vinaigrette.
• Dijon Mustard: Adds sharp, complex flavor and helps emulsify the dressing.
• Salt and Black Pepper: Enhance and balance all the flavors in the salad and vinaigrette.

Stepwise Mastery of a Squash Salad with Cider Zest

Step 1: Prepare Roasting Pan

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 2: Chop and Season Squash

• Cut butternut squash into uniform cubes
• Drizzle with
• Olive oil
• Maple syrup
• Salt
• Black pepper

Spread evenly on prepared baking sheet.

Step 3: Roast Vegetables

Roast squash for 15-20 minutes, flipping halfway through. Add dried cranberries during final 5 minutes of roasting.

Step 4: Create Cider Vinaigrette

• Apple cider
• Vinegar
• Chopped shallots

Simmer until liquid reduces by half.

Step 5: Finish Vinaigrette

• Dijon mustard
• Olive oil
• Salt
• Freshly ground black pepper

Step 6: Assemble Salad Base

• Fresh arugula
• Roasted squash
• Cranberries
• Toasted walnuts
• Grated Parmesan cheese

Step 7: Dress and Serve

Drizzle warm vinaigrette over salad. Gently toss to combine. Season with additional salt and pepper if desired. Serve immediately while warm.

Insider Ideas for a Standout Squash Salad

• Cube with Care: Cut butternut squash into uniform pieces to ensure even roasting and a perfect golden-brown exterior.
• Cranberry Timing Trick: Add dried cranberries in the last 5 minutes of roasting to keep them plump, juicy, and prevent burning.
• Reduce for Richness: Simmer cider vinaigrette slowly to concentrate flavors and create a thick, luxurious dressing that coats every ingredient.
• Cheese Championship: Grate Parmesan fresh for maximum melting potential and a vibrant, authentic flavor that pre-grated cheese can't match.
• Nutty Transformation: Quickly toast walnuts in a dry pan to unlock their deep, aromatic flavor and create a satisfying crunch that elevates the entire salad.

Keep Your Butternut Salad Crisp and Flavorful

Preserve freshness by separating salad components in individual sealed containers, keeping roasted squash, greens, and vinaigrette apart. Refrigeration prevents wilting and maintains crisp textures, ensuring each ingredient retains its original delicious quality.

• Container Method: Use glass storage containers with tight-fitting lids. Divide roasted butternut squash, mixed greens, and warm cider vinaigrette into separate compartments. Seal and store in the refrigerator's main section, away from strong-smelling foods.
• Vinaigrette Technique: Transfer dressing to a small mason jar with a secure lid. Shake before serving to re-emulsify ingredients. Store separately to prevent greens from becoming soggy and maintain the salad's vibrant presentation.
• Temperature Strategy: Consume within 24-48 hours for optimal taste and texture.

Inventive Twists on the Classic Squash Salad

• Autumn Garden Medley: Swap butternut squash with roasted sweet potatoes and add crispy kale chips for extra crunch and earthy flavors.
• Mediterranean Fusion: Replace walnuts with toasted pine nuts, introduce crumbled feta cheese, and sprinkle fresh oregano for a Greek-inspired transformation.
• Harvest Protein Boost: Incorporate grilled chicken breast or crispy pancetta bits to elevate the salad's protein content and create a more substantial meal.
• Seasonal Berry Remix: Substitute dried cranberries with fresh pomegranate seeds and add sliced pears for a vibrant and juicy winter salad variation.

A Satisfying Finale for Your Butternut Salad Experience

Rustic autumn charm meets culinary elegance in Barefoot Contessa’s roasted butternut squash salad.

Warm cider vinaigrette cascades over rocket leaves, creating harmonious flavor symphonies.

Caramelized squash cubes dance with tart cranberries and nutty walnuts, producing spectacular seasonal sensations.

Parmesan cheese adds sophisticated richness to this remarkable dish.

Adventurous palates will adore these complex flavor profiles that celebrate harvest bounty.

Passionate cooks should embrace this recipe, sharing its magic through social media platforms – click those like buttons, spread delicious inspiration, and let culinary creativity flourish!

Fall for the Charm of a Warm Cider Squash Salad

• Elevate Seasonal Squash: Transform humble butternut squash into a gourmet experience by roasting it with maple syrup, creating caramelized edges that burst with sweet and savory complexity.
• Craft Luxurious Warmth: The warm cider vinaigrette delivers restaurant-quality sophistication, blending reduced apple cider with tangy vinegar and Dijon mustard for a deeply rich dressing that hugs every ingredient.
• Texture Sensation Explosion: Combine crispy roasted squash, crunchy toasted walnuts, soft rocket leaves, and sharp Parmesan cheese for a multi-dimensional bite that keeps taste buds dancing with excitement.

Barefoot Contessa Roasted Butternut Squash Salad with Warm Cider Vinaigrette Recipe

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4.8 from 33 reviews

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

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Description

Barefoot Contessa’s roasted butternut squash salad brings elegant autumn flavors to your table. Crisp arugula, caramelized squash, and a warm cider vinaigrette combine in a delightful seasonal dish you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 butternut squash (about 700g / 1½ lbs), peeled and diced into 2cm (¾-inch) cubes
• 115g rocket (4 oz), washed and dried
• 50g walnut halves (½ cup), toasted
• 75g Parmesan cheese (¾ cup), freshly grated

Dressing Ingredients:

• 2 tablespoons olive oil (plus 120ml / ½ cup for the dressing)
• 180ml apple cider or apple juice (¾ cup)
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 1 tablespoon pure maple syrup

Seasoning and Additional Ingredients:

• 1 teaspoon kosher salt (or sea salt), plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons dried cranberries

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Instructions

1. Preheat the oven to 400°F (200°C) with the fan setting at 180°C. Prepare a baking tray by lining it with parchment paper for easy cleanup.
2. Carefully dice the squash into uniform, bite-sized cubes to ensure even roasting. Drizzle the cubes with olive oil, maple syrup, kosher salt, and freshly ground black pepper, ensuring each piece is evenly coated.
3. Spread the seasoned squash pieces in a single layer on the prepared baking tray, avoiding overcrowding to promote caramelization. Roast in the preheated oven for 15-20 minutes, gently rotating the tray halfway through cooking.
4. During the final 5 minutes of roasting, sprinkle the fresh cranberries over the squash, allowing them to slightly burst and release their vibrant flavor and color.
5. While the squash roasts, prepare the vinaigrette by combining apple cider, vinegar, and finely minced shallots in a small saucepan. Bring the mixture to a vigorous boil, reducing the liquid to approximately .
6. Remove the vinaigrette from heat and whisk in Dijon mustard, additional olive oil, salt, and freshly ground black pepper until the mixture is smooth and emulsified.
7. In a large serving bowl, layer fresh rocket leaves as the salad base. Gently add the roasted squash and slightly caramelized cranberries.
8. Scatter toasted walnuts and generously sprinkle freshly grated Parmesan cheese over the salad.
9. Drizzle the warm cider vinaigrette over the salad, using just enough to lightly coat the ingredients. Toss gently to distribute the dressing and prevent bruising the delicate rocket leaves.
10. Taste the salad and adjust seasoning with additional salt and black pepper if needed. Serve immediately while the squash is still warm for optimal flavor and texture.

Notes

• Carefully dice squash into uniform cubes to ensure even roasting and a perfect golden exterior with a tender interior.
• Wait to add cranberries until the final 5 minutes of cooking to preserve their juicy texture and prevent burning.
• Reduce cider dressing slowly until it concentrates to a rich, flavorful syrup that perfectly coats the ingredients.
• Grate Parmesan cheese fresh moments before sprinkling to maximize its melting potential and vibrant flavor profile.
• Toast walnuts briefly in a dry pan to unlock their deep, nutty aroma and create an irresistible crispy crunch.

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

Nutrition

• Serving Size: 6
• Calories: 342
• Sugar: 10g
• Sodium: 450mg
• Fat: 27g
• Saturated Fat: 5g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 7mg