Roasted Butternut Squash Salad with Warm Cider VinaigrettePrint
I love fall. The end.
- 1 (1 1/2 pound) butternut squash, peeled and 3/4-inch diced
- Olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper*
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots (about 1 medium shallot)
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula
- 1/2 cup walnut halves, toasted
- Freshly grated Parmesan
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Place diced butternut squash on lined pan and toss with 2 tablespoons olive oil, maple syrup, and kosher salt and pepper to taste. Roast for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine apple juice/cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/4-1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (adjust salt and pepper to taste).
- 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. Taste for seasoning and adjust with salt and pepper if necessary.
*I use kosher salt. Table salt is stronger, so use less. Read here:
Recipe Source: Ina Garten
More → Salads