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Maple Roasted Squash Salad with Citrus Cider Vinaigrette

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 small squash (about 1 1/2 pounds), peeled and cut into bite
  • sized pieces
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • Salt and freshly ground black pepper
  • Handful of dried cranberries and/or dried cherries
  • 2 handfuls of lightly candied walnuts*
  • 6 ounces mixed mustard greens or arugula
  • 1/2 cup freshly grated Parmesan


  • 1/2 cup apple cider
  • 2 tablespoons white wine vinegar
  • 2 tablespoons minced sweet onion or shallot
  • Juice and zest of 1 medium orange
  • 1/4 cup olive oil
  • 1 tablespoon whole grain mustard
  • Salt and pepper


  1. Preheat the oven to 400 degrees F. Place the squash on a cookie sheet.
  2. Add the olive oil, the maple syrup, a teaspoon of salt and 1/2 teaspoon of pepper. Toss so all the squash is adequately coated.
  3. Roast for 15-20 minutes, or until tender.
  4. Place the greens in a bowl and add the roasted squash.
  5. Toss in the cranberries and/or cherries, walnuts and the grated Parmesan.

For the dressing

  1. Combine the apple cider, vinegar, onion, orange juice and zest in a small saucepan and bring to a simmer over medium heat.
  2. Cook for about 6-7 minutes, or until the mixture is reduced by half.
  3. Take the mixture off the heat and whisk in the mustard and olive oil.
  4. Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Serve with vinaigrette dressing and enjoy!