18 Feb Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1.5 lb) butternut squash, peeled and 3/4 inch diced
Good olive oil
1 Tbsp pure maple syrup
Kosher salt and freshly ground black pepper
3 Tbsp dried cranberries
3/4 cup apple cider or apple juice
2 Tbsp cider vinegar
2 Tbsp minced shallots
2 tsp Dijon mustard
4 oz baby arugula, washed and spun dry
1/2 cup walnut halves, toasted
3/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 400 degrees F.
2. Place the squash on a sheet pan. Add 2 Tbsp olive oil, maple syrup, 1 tsp salt, and 1/2 tsp pepper and toss. Roast the squash for 15-20 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 med-high heat. Cook for 6-8 minutes until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp 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 salt and pepper and serve immediately.