Roasted Squash Salad with Cider Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This roasted squash salad with cider vinaigrette has a warming substance with the molasses-roasted squash and a fresh taste with the arugula.



For the squash

  • 1 buttercup or butternut squash, peeled and diced
  • 12 Tbsp. olive oil
  • 1 tablespoon Crosby’s Fancy Molasses
  • Sea salt and freshly ground black pepper

For the cider dressing:

  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • ¼ cup olive oil or grape seed oil
  • ½ tsp. sea salt
  • ¼ tsp pepper

For the rest of the salad

  • 5 ounces baby arugula or baby spinach, washed and spun dry
  • 1/2 cup hazelnuts, walnuts or pine nuts, toasted
  • 1/2 cup freshly shaved or grated Parmesan (omit if vegan)
  • 3 tablespoons dried cranberries or pomegranate seeds



  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together the olive oil and molasses. Add the cubed squash and toss to coat. Spread on a parchment lined cookie sheet in a single layer, season with salt and pepper and roast for 15 to 20 minutes, turning once, until tender. .
  3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil. Boil until reduced to about 1/4 cup (precision isn’t necessary). Remove from heat and whisk in the mustard, olive oil, salt, and pepper.
  4. Place the arugula in a large salad bowl and toss with the dressing. Add the dried cranberries, nuts and parmesan. Plate each serving and top with the squash or toss the squash with the greens and serve it that way. Suit yourself.


Slightly adapted from Ina Garten aka Barefoot Contessa