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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 The Olson Family Cookbook , 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 ½ pound) butternut squash, peeled and diced ¾ inch pieces
Good olive oil
1 Tablespoon pure maple syrup
Kosher salt and freshly ground pepper
3 Tablespoons dries cranberries
¾ cup apple cider or apple juice
2 Tablespoons cider vinegar
2 Tablespoons minced shallots
2 teaspoons Dijon mustard
baby arugula or favorite salad greens
½ cup walnut halves, toasted
¾ cup freshly grated Parmesan (I use Parmesan Pecorino) cheese, grated.
Directions:
Directions:
Pre-heat oven to 400°

Toss butternut squash with 2 Tablespoons olive oil, the maple syrup, 1teaspoon salt, and ½ teaspoon pepper and toss.

Put butternut squash on a sheet pan. Roast squash for 15 to 20 minutes, turning once, until tender.

Add cranberries to the pan for the last 5 minutes.

While squash is roasting add the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider is reduced to about ¼ cup.

Turn off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.

Place greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated cheese.

Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

 

 

 

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