roasted maple butternut squash salad

Rating: 4
Difficulty: easy
Category: side dish
https://barefootcontessa.com/recipes/roasted-butternut-squash-salad-with-warm-cider-vinaigrette

Ingredients:

  • 1\t(1 ½-pound) butternut squash, peeled and 3/4-inch diced
  • good olive oil
  • 1\ttablespoon pure maple syrup
  • kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2\ttablespoons cider vinegar
  • 2\ttablespoons minced shallots
  • 2\tteaspoons dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2\tcup walnut halves, toasted
  • 3/4 cup freshly grated parmesan cheese

Directions:

  • Preheat the oven to 400 degrees
  • Place the squash on a sheet pan and 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, 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
  • Turn 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

Notes:

Could add rotisserie chicken for main dish

Nutrition Facts: