DF if w/out parmesan cheese, V, GF
when i talked about how to “spice up any side salad” this was the salad that inspired that post. it has different textures, different colors, and tastes amazing. i can’t take credit for it, it’s all thanks to ina garten. it even incorporates seasonal produce…it doesn’t get any better than this.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated parmesan
preheat the oven to 400 degrees F.
place the butternut squash on a sheet pan. add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 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 1/4 cup. off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of 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.
- aunt jemima has nothing on real maple syrup. do yourself a favor and use the real stuff. you’ll never get a good end product if you make it with subpar ingredients.
- if you want to taste the walnuts, toast them. if you skip that step, the flavor will be completely different…and not in a good way.
- after you eat a salad like this…it should get your mind going. for instance tonight i needed to make a simple side salad…so what did i do? i use mesclun greens, slices of pear, dried cranberries, and a mixture of catalina and ranch salad dressings…mmm.