This salad was the perfect accompaniment to my wild mushroom bread pudding. This salad is definitely a fall favorite (even my husband who doesn't like squash, loves this salad)!
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 tablespoon dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces arugula, washed and spun dry
1/2 cup walnut halves, toasted
3/4 cup freshly shaved Parmesan
Preheat 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 15-20 minutes, turning once, until tender. Add the cranberries to the pan 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, 1/4 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 and the walnuts. Spoon just enough vinaigrette over the salad to moisten and toss well. Season with salt and pepper and garnish with shaved Parmesan. Serve immediately and enjoy!
Adapted ever so slightly from Barefoot Contessa Back to Basics