Arugula salad with Roasted butternut squash and caramelized apple vinaigrette

Arugula and Roasted butternut squash salad by Bake Bellissima

The caramelized apple vinaigrette, adapted from Food52, is the star of this colorful fall salad. A diced apple is caramelized on the stove with a bit of added sugar, garlic and thyme, and apple cider vinegar is added for sweet and intense flavors. This delicious salad is a great use of leftover roasted butternut squash.

Arugula and Roasted butternut squash salad by Bake Bellissima

Arugula with Roasted butternut squash and caramelized apple vinaigrette

5 from 1 vote
Author: adapted from Food 52


  • 3 cups roasted butternut squash see recipe here
  • 3 tablespoons dried cranberries
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup pumpkin seeds
  • 1/2 cup pecans, toasted
  • Caramelized Apple Vinaigrette
  • 2 ounces brown sugar
  • 3 ounces plus 1 ounce apple cider vinegar
  • 1 clove garlic, minced
  • 1 apple, peeled, cored and medium diced
  • 1 lemon
  • 4 ounces olive oil
  • 2 ounces canola oil
  • 1 teaspoon fresh thyme
  • Salt


  1. For the vinaigrette:
  2. Place 3 oz of the vinegar and the brown sugar in small saucepan over medium heat. Let it reduce for a few minutes. When you see that the color has turned a dark caramel and bubbles start to form, add the apples and garlic, and sauté until the apples are soft, about 5 minutes.
  3. Pour the apple reduction into a blender; add the remaining 1 oz vinegar, thyme, juice of ½ lemon and salt to taste. Process and then slowly add the oil, blending until emulsified.
  4. To prepare the salad, toss ingredients with vinaigrette right before serving.

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