Roasted Butternut Squash Salad With Cider Vinaigrette

(Courtesy of Ina Garten)


Ingredients

1 (1 1/2-pound) butternut squash, peeled and cut in 3/4-inch dice 
Good 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 cider vinegar
 
2 tablespoons minced shallots
 
2 teaspoons Dijon mustard

2 T. honey
4 ounces baby arugula, washed and spun dry
1/2 cup walnut halves, toasted
3/4 cup freshly grated Parmesan cheese



Directions

Preheat the oven to 400°F.

Place the squash on a sheet pan. Add 2 tablespoons of the maple syrup, I 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 and honey and 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

 

 Place spring mix in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette 
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