Many thanks to Youth Farm for sharing this fabulous salad at our 2022 Annual Meeting! Here's the recipe so you can prepare it at home:
Fall Butternut Squash Salad
● 4 pounds butternut squash peeled and ¾ inch diced
● 2.5 tablespoon maple syrup
● 1/3 cup + 2 Tablespoons olive oil (divided)
● 2.5 tsp iodized salt (5 tsp if using kosher salt)
● 2.5 tsp coarsely ground black pepper divided
● 1/2 cups dried cranberries or cherries
● 2 cups apple juice or apple cider
● 1/3 cup apple cider vinegar
● 1/3 cup red onion or shallot, diced
● 1.5 tablespoons Dijon Mustard
● 15 cups combination of arugula, mixed greens, or finely chopped & massaged kale
● 1.5 cups corn, sauteed until lightly brown (drained if using cans)
● 1/2 cup shaved Parmesan cheese
1. Preheat the oven to 400°F.
2. Prep the butternut squash and toss with maple syrup and ⅓ cup of olive oil. Sprinkle it
with 1 tsp of iodized salt, and 1 tsp of black pepper. Toss to ensure that all of the
butternut squash is coated.
3. Place it in the oven and roast for 20-25 minutes until tender, turning once halfway
through. In the last 5 minutes, add the cranberries.
4. Saute the corn until it just starts to caramelize, set aside to cool.
OPTIONAL: Use some canned corn liquid in the dressing instead of apple juice.
5. Make the vinaigrette: Place apple juice, cider vinegar, and minced shallots in a small
saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until
reduced by half. Remove from heat.
6. Finish the dressing: Off the heat, whisk in the Dijon mustard, 2 tablespoons of olive oil,
1.5 tsp of iodized salt, and 1.5 tsp of pepper. Whisk until emulsified.
7. Assemble the salad: Place the arugula (or salad greens) in a large salad bowl. Pour over
the dressing and give it a big toss. Add the roasted butternut squash, cranberries, and
8. Finish and serve: Top it off shaved Parmesan cheese. Taste and season with salt and
pepper, if necessary. Enjoy!
Modified from: https://foolproofliving.com/roasted-butternut-squash-salad-with-warm-cider-vinaigrette/
Last updated Nov 3, 2022