ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINEGRETTE

prep time:: 5 MINUTES
cook time:: 25 MINUTES
total time:: 30 MINUTES

Makes 4 servings

WARM SALADS ARE GREAT . BUTTERNUT SQUASH AND CRANBERRIES MAKE THIS THE QUINTESSENTIAL FALL SALAD; PERFECT FOR THANKSGIVING. A SUPER DELICIOUS SALAD ALL WINTER!

ingredients

1 BAG CUBED RAW BUTTERNUT SQUASH
2 TABLESPOONS OLIVE OIL
1 TABLESPOON GOOD MAPLE SYRUP
DRIED CRANBERRIES
SEA SALT
FRESH GROUND PEPPER
1 BAG OF YOUR FAVORITE SALAD GREENS
3/4 CUP APPLE CIDER VINEGAR OR APPLE JUICE
2 TABLESPOONS CIDER VINEGAR
2 TABLESPOONS FINELY MINCED SHALLOTS
1-2 TEASPOONS DIJON MUSTARD

directions

1
PREHEAT OVEN TO 400°
2
TOSS THE CUBED SQUASH WITH THE OLIVE OIL AND MAPLE SYRUP AND SEASON WITH SALT AND PEPPER.
3
SPREAD THE SQUASH OUT ON A LIGHTLY GREASED SHEET PAN. ROAST, TURNING ONCE, ADD THE DRIED CRANBERRIES THE LAST 5 MINUTES OF COOKING. COOK FOR 15-20 MINUTES, UNTIL FORK TENDER. WHILE THE SQUASH IS IN THE OVEN PREPARE THE CIDER VINAIGRETTE.
4
IN A SMALL SAUCEPAN OVER MEDIUM HEAT BRING THE CIDER, VINEGAR, SHALLOTS TO A BOIL; LOWER HEAT, AND COOK THE DRESSING ABOUT 5 MINUTES , OR UNTIL YOU SEE THAT IT IS REDUCED TO HALF.
5
TAKE THE POT OFF THE STOVE; WHISK IN JUST ONE TABLESPOON OF THE MUSTARD ,THE SALT AND PEPPER; TASTE AND ADJUST SEASONINGS IF NECESSARY.
6
PUT THE SALAD GREENS IN YOUR SERVING BOWL,ADD A SMALL AMOUNT OF THE DRESSING, TOSS WELL AND TASTE. ADD MORE IF NEEDED. THE LEAVES SHOULD BE COATED LIGHTLY. TOSS IN THE ROASTED SQUASH. SERVE WITH DRESSING ON THE SIDE.