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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Roasted Butternut Squash Salad with Warm Cider Vinaigrette Recipe

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This recipe for Roasted Butternut Squash Salad with Warm Cider Vinaigrette is from Sisters At Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (1-1/2- pound) butternut squash, peeled and 3/4 inch) diced
Good olive oil
1 T. pure maple syrup
Kosher salt and freshly ground pepper
3 Tbs. dried cranberries
3/4 C. apple cider or apple juice
2 T. cider vinegar
2 T. minced shallots
2 tsp. Dijon mustard
4 oz. baby arugula, washed and spun
1/2 C. walnuts halves, toasted
3/4 C. grated Parmesan
Directions:
Directions:
Preheat oven to 400º

Place squash on a sheet pan. Add 2 T. olive oil, the maple syrup, 1 tsp.salt and 1/2 tsp. pepper and toss. Roast squash mixture for 15-20 minutes , turning once, until tender. Add cranberries to the pan for the last 5 minutes.

While squash is roasting, combine the apple cider , vinegar and shallots in a small saucepan and bring to a boil over medium heat, cook for 6-8 minutes until the cider is reduced to 1/4 C. Off the heat, whisk in the mustard, 1/2 C. olive oil, tsp. salt and 1 tsp pepper
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
from The Barefoot Contessa "Back to Basics"

 

 

 

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