Roasted Butternut Squash Salad with Warm Cider Vinaigrette

 

Anyone who knows me well knows I love to watch Food Network.  I'm just a foodie at heart.  This recipe is one I picked up watching Ina Garten one day.  It quickly became a favorite.

1 1/2 lbs butternut squash (peeled and diced)

Olive oil

1 Tbsp pure maple syrup (use the real stuff)

Kosher salt and freshly ground black pepper
3 Tbsp dried cranberries

3/4 cup apple cider or apple juice

2 Tbsp cider vinegar

2 Tbsp minced shallots

2 tsp Dijon mustard

4 oz baby arugula (washed and spun dry)

3/4 cup freshly grated Parmesan

Preheat your oven to 400 degrees.

Place the diced butternut squash, 2 Tbsp of olive oil, the maple syrup, 1 tsp salt and 1/2tsp pepper in a bowl.  Toss to coat and spread evenly on a foil lined sheet pan sprayed with cooking spray.  Roast the squash for 15 - 20 minutes until tender.  Add the cranberries to the pan for the last five 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 - 8 minutes, until the cider is reduced to about 1/4 cup.  Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture and the grated Parmesan.  Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pepper and serve immediately.  

Ina's recipe included 1/2 cup of toasted walnut halves.  I'm not a fan of nuts, so I choose to leave them out.