This recipe is not my own, and I have made no changes. The sweet dressing, tart cranberries, peppery arugula, crunchy walnuts, with dijon and butternut squash (two of my all-time favorite things) – this salad is perfect. From Ina Garten (Barefoot Contessa).
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
- 1 (1 1/2-lb) butternut squash, peeled and 3/4-inch) diced
- good olive oil
- 1 T pure maple syrup
- kosher salt and freshly ground black pepper
- 3 T dried cranberries
- 3/4 c apple cider or apple juice
- 2 T cider vinegar
- 2 T minced shallots
- 2 t Dijon mustard
- 4 oz baby arugula, washed and spun dry
- 1/2 c walnuts halves, toasted
- 3/4 c freshly grated Parmesan
Preheat the oven to 400.
Place the squash on a sheet pan. Add 2 T olive oil, the maple syrup, 1 t salt and 1/2 t pepper and toss. Roast 15-20 min, until tender. Add the cranberries for the last 5 min.
Meanwhile, combine the apple cider, vinegar, and shallots and bring to a boil over med-high heat. Cook 6-8 min, until reduced to ~1/4 cup. Off the heat, whisk in mustard, 1/2 c olive oil, 1 t salt, and 1/2 t pepper.
Place arugula in a salad bowl and add the roasted squash mixture, walnuts, and grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.