Roasted squash salad with cranberries



20 min


35 min


4 Servings

Roasted squash salad with cranberries

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

A delicious blend of sweet, tart and nutty flavours.


  • 3/4 cup apple juice
  • 2 tbsp cider vinegar
  • 2 garlic cloves , minced
  • 5 tbsp extra-virgin olive oil
  • 2 tsp Dijon mustard
  • 1 butternut squash , about 1.4 kg, washed well
  • 1 tbsp honey
  • 1/2 tsp salt
  • 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.

Nutrition (per serving)

  • 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.