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FacebookRoasted Butternut Squash Salad with Warm Cider Vinegrette
Source: Barefoot Contessa Back to Basics
(served at “The Stars Come Out” 2009)
Ingredients
- 1 – 1 ½ pound butternut squash, peeled and 3/4inch diced
- olive oil
- 1T pure maple syrup
- Kosher or Sea Salt and Freshly Cracked Ground Pepper
- 3T dried cranberries
- ¾ c apple cider or apple juice
- 2T cider vinegar
- 2T minced shallots
- 2T Dijon mustard
- 4 oz. baby arugula, washed and dried
- ½ cup walnut halves, toasted
- ¾ cup fresh grated Parmesan cheese
Directions
- Place squash on a sheet pan. Add 2T olive oil, maple syrup, salt, and pepper. Toss to evenly coat squash with oil. Roast in 350 degree oven for 15-20 minutes, turning once, until tender. Add cranberries to pan for the last 5 minutes.
** This mixture is a great vegetable side dish – add the walnuts – yum! - While the squash is roasting, combine apple cider, vinegar, and shallots in a small sauce pan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to ¼ cup. Remove from heat and whisk in the mustard, 1/2c olive oil, salt and pepper.
- Place arugula in a large salad bowl and add the squash mixture, walnuts, and grated Parmesan cheese. Spoon just enough vinaigrette over the salad to moisten and toss well.
- Serve immediately.
Tags: butternut squash, recipe, roasted, salad, vinegrette
About the author: Pat McCoy
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