CSA Week 19: Roasted Butternut Squash Salad w/Apple Cider Vinaigrette

butternut salad
Week 19 Bounty:

  • 1 bunch radishes (recipe from 2013)
  • 1 bunch kale
  • 1 bag salad mix
  • celery
  • 3 eggplants (I could have chosen bell peppers but I have tons of those in my own garden!)
  • 1 bunch swiss chard

Today’s recipe was a variation on Ina Garten’s recipe that was on tv while I was home for lunch the other day. I couldn’t resist the play with all the fall flavors!

Roasted Butternut Squash Salad with an Apple Cider Vinaigrette


  • 1 butternut squash, peeled and seeded, cubed into 3/4 inch pieces
  • 1 Tbsp Maple syrup
  • Coconut oil or bacon grease
  • Chopped kale
  • 1/2 cup walnuts (toasting is optional)
  • 3 tbsp. dried cranberries (optional)
  • Vinaigrette:
  • 3/4 cup apple cider (or apple juice)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp minced shallots
  • 2 tsp Dijon mustard
  • olive oil
  • salt and pepper


Preheat oven to 400F. Place your cubed butternut onto a sheet pan and toss with your maple syrup and oil. Roast for 15-20 minutes, turning once. (They will be fork tender when done). While the butternut squash is roasting, in a saucepan, bring the apple cider, vinegar, and shallots to a simmer over medium high heat. Let simmer for about 8 minutes until the liquid is reduced to about 1/4 cup. Take off the heat and whisk in the mustard and olive oil. Sprinkle in salt and pepper to taste. Get your kale and walnuts in a serving bowl, place your butternut squash over it and pour the vinaigrette over in whatever amount you appreciate for your salads. (I don’t like a ton of dressing, but this one was so good!)

*you could easily add a protein on the side or on top! Experiment!

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