Warm Butternut Squash Salad with Apple Cider Vinaigrette



We are right smack in the middle of Autumn with the apple cider doughnuts, pumpkin spice lattes and Halloween candy. The days are getting shorter, and the food is getting heavier - all in all, a dangerous combination! We are officially prepping our belt buckles for the holiday season! So because of that, I’m gonna leave this Warm Butternut Squash Salad with Apple Cider Vinaigrette here, you know, in case you need a break from all of the above.


I first made this salad, an @inagarten original, yeeeeaaars ago. This version is a slight riff off of the queen’s recipe, but the dressing is the same. I can assure you that this is THE only dressing you’ll need all season! Enjoy! Xoxo Kirsty

Ingredients for 4 servings:


  • 1 medium butternut squash

  • 2 tablespoons (30ml) extra virgin olive oil

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 4 oz. (115g) baby kale leaves

  • 3 tablespoons (25g) pumpkin seeds

  • 2oz. (55g) Parmesan, cut into slivers with a peeler

  • 3 tablespoons (25g) dried cranberries


For the dressing:

  • 3/4 cup (175ml) apple cider or apple juice

  • 2 tablespoons (30ml) apple cider vinegar

  • 1 shallot, finely minced

  • 2 teaspoons Dijon mustard

  • 1/2 cup (120ml) extra virgin olive oil

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon freshly ground black pepper


Preheat the oven to 400F (200C).


Peel, halve and deseed the butternut squash. Cut it into roughly 3/4-inch (2cm) cubes and transfer to a roasting pan. Drizzle with olive oil, sprinkle with salt and pepper and toss. Roast the squash for 30 minutes, turning halfway, until tender.

Whilst the squash is roasting, combine the apple cider, vinegar, and shallot in a small saucepan. Bring to a boil over medium-high heat. Cook for 6-8 minutes, until the mixture is reduced to about 1/4 cup. Remove from the heat, and whisk in the mustard, olive oil, salt and pepper.


Place the baby kale leaves on a large platter, or 4 separate plates, and top with the warm roasted squash. Sprinkle over the pumpkin seeds, Parmesan slivers and cranberries. Drizzle over some dressing and serve the rest alongside. Enjoy!


adapted from an Ina Garten recipe


©2018 by gather & be. Proudly created with Wix.com