Roasted Butternut Squash Salad with Warm Cider Vinaigrette
annie hamnett
I love anything with butternut squash, and this is particularly elegant and delicious. A perfect Fall dinner!
ingredients
- 1 (1 1/2 lb) butternut squash, peeled and 3/4-inch diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoon dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoon cider vinegar
- 2 tablespoon minced shallots
- 2 teaspoon Dijon mustard
- 4 oz. baby arugula, washed and spun dry
- 1/2 cup walnut halves, toasted
- 3/4 cup freshly grated Parmesan cheese
directions
- 1
Preheat the oven to 400 degrees.
- 2
Place the 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.
- 3
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. Cooke 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 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.
Source: Annie Hamnett
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