Print Options:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Yields1 Serving

 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

Preheat the oven to 400F.


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.


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.


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 salt and pepper and serve immediately.