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Indulge in a delightful Roasted Butternut Squash Salad with Warm Cider Vinaigrette featuring tender butternut squash, dried cranberries, toasted walnuts, and freshly grated Parmesan cheese on a bed of baby arugula. Drizzled with a flavorful cider vinaigrette, this kosher dish is a perfect balance of sweet, savory, and tangy flavors.
Total time45 min
Ingredients12
Serving size4
Calories318
Sheet Pan
Saucepan
Whisk
Salad Bowl
1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cups apple cider or apple juice
2 tablespoons cider vinegar