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Butternut Squash Salad with Warm Cider Vinaigrette

Butternut Squash Salad with Warm Cider Vinaigrette

Serving Size: 1


  1. 1 ½ lbs butternut squash, peeled and diced into ¾ inch pieces

  2. 2 T extra virgin olive oil

  3. 1 T pure maple syrup

  4. 1 tsp salt and freshly ground pepper

  5. ¾ C fresh apple juice

  6. 2 T apple cider vinegar

  7. ½ cup extra virgin olive oil

  8. 2 tsp mustard

  9. ½ C walnut halves, toasted

  10. ¾ C grated goat cheese, optional

  11. 1 bag baby arugula, washed


  1. Peel and dice the butternut squash.

  2. Place on a parchment paper covered baking sheet.

  3. Add the maple syrup and 2 T olive oil.

  4. Toss and roast, turning once, for approximately 20 minutes, until browned and tender.

  5. While the squash is roasting, combine the apple juice and apple cider vinegar in a small sauce pan and cook over medium heat for 6 minutes.

  6. Remove from heat and stir in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.

  7. In a large salad bowl, add the warm roasted squash mixture, walnuts, apple mixture, and grated goat cheese to your favorite salad greens.

  8. Serve and enjoy.


This is a traditional smoked salmon, red onion and caper recipe, however you can put any chopped vegetables in that you like.

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