Roasted squash salad with cranberries

Prep 20 min
Total 35 min
Makes 4 Servings

A delicious blend of sweet, tart and nutty flavours.



3/4 cup
2 tbsp
cider vinegar
garlic cloves, minced
5 tbsp
extra-virgin olive oil
2 tsp
Dijon mustard
butternut squash, about 1.4 kg, washed well
1 tbsp
1/2 tsp
4 cups
baby arugula
1 cup
crumbled feta
1/4 cup
unsalted raw pepitas
2 tbsp
dried cranberries


  • Position racks in upper and lower thirds of oven. Preheat to 400F. Line 2 large baking sheets with foil.
  • Boil apple juice with vinegar and garlic in a small saucepan. Boil until reduced to 1/4 cup, about 10 min. Remove from heat and whisk in 3 tbsp oil and Dijon.
  • Cut a large, shallow slit through the skin of squash. Microwave on high to make it easier to cut, 3 to 5 min. Slice unpeeled squash in half and discard seeds. Cut into 1/3-in.-thick slices. Toss with remaining oil, honey and salt until coated. Spread out on prepared baking sheets. Roast until just tender and edges are starting to brown, about 15 min.
  • Divide arugula among plates. Top with warm squash. Drizzle with dressing. Top with feta, pepitas and cranberries.


Calories 470
Protein 11 g
Carbohydrates 48 g
Fat 30 g
Fibre 6 g
Sodium 758 mg

Wine Pairings

Fed up with over-oaked chardonnays? Many are now opting for just a hint of wood. And as a bonus, having less of that oaky flavour makes the wine even more food-friendly. This fullbodied organic version matches the rich flavours of the Roasted Squash Salad with Cranberries.
Cono Sur Organic Chardonnay, Chile, $15.

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Photo credit: Roasted squash salad with cranberries. (Photo, Roberto Caruso.)

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