Roasted Butternut Squash Salad

serves 4

1 1/2 pound butternut squash, peeled and diced
1/2 cup and 1 tablespoon extra virgin olive oil, divided
1 tablespoon maple syrup
salt and pepper
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and dried
1/4 cup dried cranberries (I used sweetened)
1/2 cup walnuts, toasted and coarsely chopped

Preheat oven to 400 degrees

In a large bowl, toss the squash with 1 tablespoon olive oil, maple syrup, salt and pepper.  Spread the squash on a sheet pan and roast for 15-20 minutes, turning once, until squash is tender.

Prepare the vinaigrette while the squash is roasting.  In a small saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat cooking for 6-8 minutes.  Cook until the cider is reduced to 1/4 cup.  Remove from heat and whisk in mustard, 1/2 cup olive oil, salt and pepper to taste.

Place the arugula in a large salad bowl.  Add  the roasted squash, dried cranberries and walnuts.  Toss well with just enough vinaigrette to moisten the salad.  Sprinkle with salt and pepper and serve immediately.

adapted from Ina Garten, Back to Basics
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