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Roasted Butternut Squash Salad

This recipe comes from the Roasting edition of the Best of Fine Cooking magazine.
I couldn't find the sherry vinegar listed in the dressing ingredients so the recipe below
 reflects my substitutions.
 It's an unusual salad with the warm squash and onions and well suited for a special meal.

For the Salad:
  • 1/2 cup raisins (I used sultanas)
  • 1/2 cup port
  • 1 butternut squash (about 2 lb.)
  • 1 small red onion
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Kosher salt and freshly ground black pepper
  • a mixture of red and green Salad greens - I used the Organic Spring mix
  • 4 or 5 slices bacon, fried crisp and crumbled
  • 1/2 cup toasted pecans
  • Feta or goat cheese
  • Sherry Vinaigrette dressing (recipe follows)
  1. Cover the raisins with the port in a small bowl and let sit 4 hours or overnight.
  2. Heat oven to 400 degrees F. 
  3.  Peel the squash and cut into 1/2 inch dice. Thinly slice the red onion.
  4. In a bowl, combine the squash, red onion, olive oil and maple syrup.
  5. Season with salt and pepper and toss to combine.
  6. Spread squash and onions on parchment covered baking sheet and roast, stirring occasionally, until the squash is just cooked through and slightly browned, about 20 minutes. If making ahead, at this point you can refrigerate the squash and onions and rewarm just before serving.
  7. Place salad greens in a large bowl and toss with 1/2 cup of the vinaigrette.
  8. Arrange on 6 plates.
  9. Top each plate of greens with the warm squash and onions.
  10. Drain the raisins and sprinkle them over the squash. Add the pecans and bacon and crumble the cheese over each serving. Drizzle a bit more dressing on each salad and serve.
Sherry Maple Vinaigrette
  • 1/3 cup cider or white wine vinegar
  • 2  tablespoons Sherry
  • 1 teapoon Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1  tablespoon finely chopped shallots or red onion
  • 1 cup salad or peanut oil
  • Kosher salt and freshly ground black pepper
  1. Combine all ingredients in a shaker or glass jar with a tight lid and shake or whisk until well combined.


  1. Bev, this does sound special.
    Salads have definately come a long way from the usual just lettuce and a few tomatoes and cucumbers.
    I love squash, why not in a salad.

  2. That sounds awesome. Especially the part about the port. I love port...might have a hard time giving up some for a salad, but hey...I love butternut squash too, so this is bound to be a win-win.

    Good plug for maple syrup too. Keep pushing the maple syrup...Canada's economy needs all the help it can get too!

  3. This does sound very special. I could enjoy this with Thanksgiving dinner. . yum.

  4. I would have enjoyed this for for supper today if someone would have made it for me. This sounds delicious, Bev.

  5. That looks most impressive! Once in awhile it's nice to have something different...and special...and this would fit the bill.

  6. Thank you for sharing this recipe. You brought it to 'my' party and it was wonderful! A must try. Kathy


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