Roasted Butternut Squash and Apple Cider Vinegar Salad Recipe

Introduction

There’s something magical about combining the earthy sweetness of roasted butternut squash with the tangy zing of apple cider vinegar. This Roasted Butternut Squash and Apple Cider Vinegar Salad is not just a beautiful autumn dish bursting with color, but it’s also a celebration of flavors and textures that bring family and friends closer around the dining table. Perfect for a cozy family dinner or a festive seasonal gathering, this salad embodies the spirit of creativity and shared moments that Zynahz is all about.

Recipe Summary

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large apple, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Mixed greens (optional, for serving)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
3. Roast the squash in the preheated oven for about 25-30 minutes, or until tender and lightly caramelized, tossing halfway through.
4. While the squash is roasting, prepare the dressing. In a small bowl, whisk together the apple cider vinegar, honey (or maple syrup), and Dijon mustard until well combined.
5. Once the squash is done, let it cool slightly. In a large serving bowl, combine the roasted squash, apple slices, and walnuts.
6. Drizzle the salad with the apple cider vinegar dressing and toss gently to coat.
7. If desired, serve over a bed of mixed greens for added freshness and color.

Helpful Tips

For a quicker prep time, you can buy pre-cut butternut squash. To make this recipe nut-free, substitute the walnuts with sunflower seeds or pumpkin seeds. For a more substantial meal, add crumbled feta or goat cheese.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the dressing separate until ready to serve to prevent the salad from becoming soggy.

Pairings

This salad pairs beautifully with roasted chicken, grilled salmon, or a savory quiche. A crisp, dry white wine like Sauvignon Blanc or a sparkling apple cider would be perfect drink choices.

Conclusion

We hope this delightful Roasted Butternut Squash and Apple Cider Vinegar Salad brings warmth and joy to your table. Share your creations using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback on our website at Zynahz.com. Don’t forget to subscribe to our newsletter for delicious updates and follow us on social media for more family-friendly recipes and cooking inspiration.