Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

AuthorJulie

1 butternut squash, peeled and diced
olive oil
1 Tbsp pure maple syrup
salt and freshly ground black pepper
3/4 cup apple cider or juice
2 Tbsp cider vinegar
1 shallot, minced
2 tsp grainy mustard
spring greens or baby arugula
1/2 cup walnuts, toasted
3/4 cup freshly grated Parmesan or 1/2 cup crumbled goat cheese

1

Preheat the oven to 400F.

2

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 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 a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 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.

5

Sprinkle with salt and pepper and serve immediately.

Category

Ingredients

 1 butternut squash, peeled and diced
 olive oil
 1 Tbsp pure maple syrup
 salt and freshly ground black pepper
 3/4 cup apple cider or juice
 2 Tbsp cider vinegar
 1 shallot, minced
 2 tsp grainy mustard
 spring greens or baby arugula
 1/2 cup walnuts, toasted
 3/4 cup freshly grated Parmesan or 1/2 cup crumbled goat cheese

Directions

1

Preheat the oven to 400F.

2

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 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 a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 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.

5

Sprinkle with salt and pepper and serve immediately.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
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