Roasted Butternut Squash Salad

Course Side Dish


  • (1) 1 1/2 lb butternut squash, peeled and cut into 3/4-inch cubes
  • 1/2 cup + 2 tbsp FRENCH PANTRY Extra Virgin Olive Oil
  • 1 tbsp pure maple syrup
  • 3 tbsp dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tbsp FRENCH PANTRY Citrus Spice Balsamic
  • 2 tbsp minced shallots
  • 2 tsp FRENCH PANTRY Herbs de Provence Mustard
  • 4 oz. baby arugula, washed and spun dry
  • 1/2 cup walnut halves, toasted
  • 3/4 cup freshly grated Parmesan cheese
  • FRENCH PANTRY Salt and Pepper to taste


  • Preheat the oven to 400°F degrees. Place Flexiflat on a Medium Perforated Baking Sheet and set aside.
  • Place the squash on your Flexiflat. Add 2 Tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss with your Signature Spatula. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  • While the squash is roasting, combine the apple cider or juice, the Citrus Spice Balsamic, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
  • Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.
  • bonTIP: Add roasted and diced chicken to make this a complete meal.