Arugula Salad with Roasted Butternut Squash and Warm Cider Vinaigrette

Arugula Salad with Roasted Butternut Squash and Warm Cider Vinaigrette

Talk about a multi-tasking salad! This one is loaded with all things good and nutritious; From the beta carotene, among other important nutrients, packed with butternut squash, to omega-3 loaded walnuts. Arugula, which is a superfood, is loaded with vitamin A, C and folate, and provides 100% of your daily vitamin K intake, which is important in preventing blood clotting.


  • good olive oil
  • 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
  • 1 tablespoon of pure maple syrup
  • kosher salt and freshly ground black pepper
  • 3 tablespoons of dried cranberries
  • 3/4 cup of apple cider or apple juice
  • 2 tablespoons of cider vinegar
  • 2 tablespoons of minced shallots
  • 2 teaspoons of Dijon mustard
  • 4 ounces of baby arugula, washed and spun dry or pre-washed bagged
  • 1/2 cup of walnut halves, toasted


  1. Preheat the oven to 400 degrees.
  2. Place the squash on a sheet pan. Add 2 tablespoons of the olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss.
  3. Roast the squash for 15 to 20 minutes, turning once until tender. Add the cranberries to the pan for the last 5 minutes.
  4. While the squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup.
  5. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.
  6. Place the arugula in a large salad bowl and add the roasted squash mixture and the walnuts.
  7. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with the salt and pepper and serve immediately.

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Lesley Wolman

All things fabulous! ❤️️

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