Roasted Butternut Squash Salad with Warm Cider Vinaigrette

1 (1 ½-pound) butternut squash, peeled and ¾-inch diced

Olive oil

1-tablespoon pure maple syrup

Kosher salt

Freshly ground black pepper

3 tablespoons dried cranberries

¾ cup apple cider or apple juice

2 Tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugula, washed and spun dry (I use whatever greens I have: mixed greens, spinach…)

½ cup walnuts, toasted

¾ cup freshly grated Parmesan cheese

 

Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1-teaspoon salt, and ½ teaspoon pepper and toss.

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, vinegar, 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 or whatever greens you are using 1n 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.

Serves 4.

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