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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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 .
- 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.
- In a large serving bowl, layer fresh rocket leaves as the salad base. Gently add the roasted squash and slightly caramelized cranberries.
- Scatter toasted walnuts and generously sprinkle freshly grated Parmesan cheese over the salad.
- 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.
- 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