Roasted Butternut Squash Salad with Warm Cider Vinaigrette
INGREDIENTS
1-(1 ½ - pound) butternut squash, peeled and ¾-inch diced
Good Olive Oil*
1 Tbsp. pure maple syrup*
Kosher salt* and freshly ground black pepper*
3 Tbsp. dried cranberries*
¾ cup apple cider or apple juice
2 Tbsp. apple cider vinegar*
2 Tbsp minced shallots*
2 tsp. Dijon mustard*
4 ounces baby arugula, washed and spun dry
½ cup walnut halves*, toasted (toast walnuts in a dry sauté pan over medium low heat for 4 to 5 minutes, tossing frequently, until lightly browned)
¾ cup freshly grated Parmesan cheese*
DIRECTIONS
Preheat the oven to 400 degrees.
Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ 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, 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 ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
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. Enjoy!
WINE PAIRING
Viognier, Pinot Noir
KID VERSION
For the kids, I like to deconstruct this salad. I’ll serve them roasted butternut squash with cranberries, the toasted walnuts, a green veggie (cucumber, peas, broccoli) and some leftover chicken, if I have it. If you don’t have any leftover chicken on hand, baked chicken tenders are an easy addition to round out this meal for your kiddos!
*Recipe from “Back to Basics” by Ina Garten
