If you’re looking for a salad that’s bursting with autumn flavors, textures, and a bit of festive charm, you’ve got to try my Roasted Butternut Squash Salad with Cranberries Recipe. I absolutely love this salad because it cleverly balances the sweetness of roasted squash and cranberries with a tangy, warm cider vinaigrette that makes every bite feel like a cozy hug. Whether you’re making a light lunch or a dazzling holiday side, this recipe will quickly become one of your go-tos.
Why You’ll Love This Recipe
- Simple Ingredients, Incredible Flavor: The combination of roasted butternut squash, sweet cranberries, and tangy vinaigrette makes for a harmonious taste explosion you wouldn’t expect from so few ingredients.
- Perfect for Any Occasion: Whether it’s a casual weeknight dinner or a holiday feast, this salad adapts beautifully, impressing guests without keeping you in the kitchen all day.
- Healthy Yet Satisfying: Packed with fiber, vitamins, and healthy fats from walnuts and olive oil, it hits all the right nutritious notes without compromising taste.
- Easy to Customize: From swapping greens to adjusting sweetness, you’ll find enough wiggle room to make it truly your own.
Ingredients You’ll Need
This salad features some of my favorite seasonal ingredients that work so well together in both flavor and texture. When shopping, choose a firm butternut squash, fresh arugula, and quality olive oil to really make a difference.
- Butternut Squash: Pick one that feels heavy for its size with smooth skin – fresher squash means sweeter roasting.
- Maple Syrup: Adds just the right touch of natural sweetness to balance the earthiness of the squash.
- Olive Oil: Use extra virgin for the best flavor, but split it into two parts for roasting and dressing.
- Kosher Salt: Coarser salt works better for roasting, but adjust seasoning to taste.
- Black Pepper: Freshly ground is ideal to boost the salad’s zing.
- Dried Cranberries: Look for ones without added sugar if possible – they plump up beautifully during roasting.
- Apple Juice or Cider: I prefer cider for richer depth, but juice works too.
- Apple Cider Vinegar: This gives the dressing that lovely tang that wakes up the salad.
- Shallots: Minced finely to add subtle onion flavor without overpowering the dressing.
- Dijon Mustard: Helps emulsify the vinaigrette and adds a subtle kick.
- Arugula or Mixed Greens: I love arugula’s spicy pepperiness here but mixed greens give a milder option.
- Walnut Halves: Toasted walnuts add crunch and a toasty nuttiness that pairs perfectly.
- Parmesan Cheese: Shaved for a salty, savory finish.
Variations
I love that this Roasted Butternut Squash Salad with Cranberries Recipe feels like a blank canvas where you can get creative. I’ve tweaked it a few ways and it always comes out fantastic.
- Add Protein: I sometimes toss in roasted chicken or crispy bacon to turn it into a heartier meal—and my family always goes crazy for it.
- Swap Greens: If arugula isn’t your thing, baby spinach or kale also bring lovely textures and flavors.
- Nut Variations: Pecans or toasted almonds can replace walnuts if that’s what you have on hand.
- Sweetener Alternatives: Feel free to use honey or agave syrup instead of maple syrup for a different sweetness profile.
How to Make Roasted Butternut Squash Salad with Cranberries Recipe
Step 1: Preheat and Prep Your Squash
First things first, get your oven ready at 400°F. While it’s heating up, peel your butternut squash and carefully dice it into roughly ¾ inch cubes. I’ve learned that uniform size helps them roast evenly without turning mushy. Pop the cubes on a baking sheet and drizzle with maple syrup and 2 tablespoons of olive oil, then sprinkle with half the salt and pepper. Toss everything so each piece gets coated. This prep sets the stage for that gorgeous caramelized sweetness.
Step 2: Roast Your Squash and Add Cranberries
Roast the squash for about 20 minutes, flipping halfway so they brown nicely on all sides. Then, just before the end—around the last 5 minutes—scatter the dried cranberries over the pan. They’ll plump up and soak in some of that squash’s warmth and sweetness, creating little bursts of flavor.
Step 3: Make the Warm Cider Vinaigrette
While the squash roasts, pour your apple juice (or cider), apple cider vinegar, and minced shallots into a small saucepan. Bring it to a boil over medium-high heat, then let it simmer until the liquid reduces to about a quarter cup—this usually takes around 6-8 minutes. This concentrate amps up the sweet-tart flavor. Remove from heat and whisk in Dijon mustard, the remaining olive oil, salt, and pepper until the dressing is smooth and emulsified. I always taste at this point and tweak seasoning if needed.
Step 4: Assemble and Toss the Salad
Grab a big salad bowl and toss the arugula with the warm vinaigrette. The warmth slightly softens the greens without wilting them—a balance I really love. Next, fold in the roasted butternut squash and cranberries gently so you don’t crush the squash cubes.
Step 5: Top with Toasted Walnuts and Parmesan
Finish off by sprinkling toasted walnut halves and shaved Parmesan on top. This final touch adds that perfect crunch and savory note. Give it one last gentle toss, taste, and adjust salt or pepper if you feel it needs a little brightness. Then, dig in and enjoy the bliss of fall on a plate!
Pro Tips for Making Roasted Butternut Squash Salad with Cranberries Recipe
- Uniform Squash Cubes: Cutting your squash evenly ensures roasting time is consistent and prevents some pieces from drying out or being undercooked.
- Warm Dressing Magic: Tossing your greens with warm vinaigrette slightly softens the leaves without making them soggy — a game changer.
- Toast Nuts Before Adding: I always toast walnuts in a dry pan for a few minutes; it unlocks that rich, nutty flavor and adds crunch that stands up well.
- Cranberries Timing: Adding the dried cranberries late during roasting prevents them from drying out and helps them to plump up just right.
How to Serve Roasted Butternut Squash Salad with Cranberries Recipe
Garnishes
I’m a big fan of keeping it simple here: shaved Parmesan and toasted walnuts elevate the dish perfectly. Sometimes, I’ll add a few fresh herbs like thyme or parsley for a little extra brightness. A sprinkle of flaky sea salt right at the end can also make all the difference.
Side Dishes
This salad pairs wonderfully with roasted chicken or pork tenderloin for a balanced meal. For a vegetarian spread, I serve it alongside a warm grain bowl or some crusty artisan bread to soak up the juices.
Creative Ways to Present
For holiday dinners, I like to serve it in a big wooden bowl with a handful of whole walnuts scattered on the side, giving it a rustic, festive vibe. Individual clear glass bowls highlight the salad’s vibrant colors and make for an elegant presentation guests always comment on.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and I’m not saying you will!), store the salad without the walnuts and Parmesan in an airtight container in the fridge. The vinaigrette may soak into the greens a bit, so I recommend adding the nuts and cheese fresh when serving again.
Freezing
This salad doesn’t freeze well because of the fresh greens and dressing, so I don’t recommend freezing it. However, you can freeze leftover roasted butternut squash separately for quick use in soups or other recipes.
Reheating
If you want to enjoy the roasted squash components warm again, gently reheat just the squash and cranberries in a skillet or microwave before adding to fresh greens and vinaigrette. This keeps the salad from wilting too much and keeps flavors bright.
FAQs
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Can I make the Roasted Butternut Squash Salad with Cranberries Recipe vegan?
Absolutely! Just swap out the Parmesan cheese for a vegan alternative or omit it altogether, and use a maple or agave syrup that’s vegan certified. The rest of the salad is naturally vegan-friendly and delicious.
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How do I know when the squash is perfectly roasted?
Look for squash cubes that are tender when pierced with a fork and have beautiful caramelized edges. They should hold their shape but be soft enough to melt in your mouth.
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Can I use fresh cranberries instead of dried?
Fresh cranberries are much tarter and more bitter than dried ones, so if you substitute them, I recommend cooking them down a bit with some sugar beforehand to mellow the flavor. Otherwise, dried cranberries are ideal for this salad.
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What if I don’t have apple cider vinegar?
You can use white wine vinegar or even lemon juice in a pinch, though apple cider vinegar gives the best balance of sweet and tangy for this dressing.
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Is there a shortcut for peeling and dicing butternut squash?
One trick I learned is to microwave the squash for 2-3 minutes before peeling—it softens the skin slightly and makes peeling and cubing easier. Just be sure to let it cool before handling.
Final Thoughts
This Roasted Butternut Squash Salad with Cranberries Recipe holds a special place in my kitchen, especially through the fall and winter months. It’s not just a salad—it’s a celebration of cozy season flavors that everyone seems to love. I hope you give it a try, and that it brings as much joy to your table as it does to mine. It’s truly a recipe worth sharing with friends and family, no matter the occasion.
Print
Roasted Butternut Squash Salad with Cranberries Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Ina Garten’s Butternut Squash Salad is a vibrant and flavorful dish featuring roasted butternut squash glazed with maple syrup and accompanied by a warm apple cider vinaigrette. The salad is finished with peppery arugula, toasted walnuts, dried cranberries, and shaved Parmesan, making it a perfect seasonal side or light meal full of autumnal warmth and fresh textures.
Ingredients
Roasted Butternut Squash
- 1 1/2 pounds butternut squash (peeled and ¾ inch diced)
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon coarsely ground black pepper
- 3 tablespoons dried cranberries (or raisins)
Vinaigrette Dressing
- 3/4 cup apple juice (or apple cider)
- 2 tablespoons apple cider vinegar
- 2 tablespoons shallots (minced from one large shallot or red onion)
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon coarsely ground black pepper
Salad Base and Garnish
- 6-8 cups arugula (or mixed greens)
- 1/2 cup walnut halves (toasted)
- 1/4 cup shaved Parmesan cheese
Instructions
- Prep the oven and squash seasoning: Preheat your oven to 400°F. Peel and dice the butternut squash into ¾ inch cubes.
- Toss the squash: Place the diced squash on a baking sheet. Drizzle with maple syrup and 2 tablespoons of olive oil. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper, then toss well to coat all pieces evenly.
- Roast and turn: Roast the squash in the oven for 20-25 minutes until tender, turning once halfway through for even cooking. During the last 5 minutes, scatter the dried cranberries over the squash to warm through and plump slightly.
- Make the vinaigrette: In a small saucepan, combine apple juice, apple cider vinegar, and minced shallots. Bring to a boil over medium-high heat, then reduce and simmer for 6-8 minutes until the liquid reduces to about 1/4 cup.
- Finish the dressing: Remove the saucepan from heat and whisk in Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper until the dressing emulsifies smoothly.
- Assemble the salad: Place arugula or mixed greens in a large salad bowl. Pour the warm vinaigrette over the greens and toss to coat thoroughly. Add the roasted butternut squash and cranberries and gently combine.
- Finish and serve: Top the salad with toasted walnuts and shaved Parmesan cheese. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately and enjoy!
Notes
- This salad is a favorite of Ina Garten’s Barefoot Contessa collection, great for holiday gatherings or any time you want a simple but impressive autumn salad.
- Roasting the squash with maple syrup adds a subtle sweetness that complements the tangy vinaigrette perfectly.
- Use fresh arugula for a peppery bite, or substitute with mixed greens if preferred.
- To toast walnuts, simply heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- The warm vinaigrette can be made ahead and gently reheated before tossing with the greens for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 20 g
- Sodium: 1210 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 5 mg
