Roasted Butternut Squash Salad With Warm Cider Vinaigrette

Roasted Butternut Squash Salad With Warm Cider Vinaigrette
Serves 4
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Prep Time
15 min
Cook Time
28 min
Total Time
43 min
Prep Time
15 min
Cook Time
28 min
Total Time
43 min
Ingredients
  1. 1 (1 ½ pound) butternut squash, peeled, and ¾-inch diced)
  2. Olive oil (I use extra virgin)
  3. 1 Tablespoon pure maple syrup (Stonewall Kitchen brand the best)
  4. Kosher salt and freshly ground pepper
  5. 3 Tablespoons dried cranberries
  6. ¾ cup apple cider or apple juice
  7. 2 Tablespoons cider vinegar
  8. 2 Tablespoons minced shallots
  9. 2 teaspoons Dijon mustard
  10. 4 ounces baby arugula (or whatever salad mix you like)
  11. ½ cup walnut halves, toasted (can use whatever nut you like)
  12. ¾ cup freshly grated Parmesan (optional is watching calories)
Instructions
  1. Preheat Oven to 400
  2. Place butternut 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.
  3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to boil over medium-high heat. Cook for 6 to 8 minutes. Until the cider is reduced to about ¼ cup. Off the heat, whish in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.
  4. 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 the salt and pepper, serve immediately.
Manassero Farms https://www.manasserofarms.com/