Roasted Butternut Squash Salad with Warm Cider Vinaigrette

 

Butternut squash salad

We had some butternut squash leftover in the freezer, along with half of a container of arugula in the fridge. Rather than forgetting about them until it was too late (like I tend to do too often!), I was going to combine them and make up some dish, but I was at a loss. At the last moment, I searched for recipes with both arugula and butternut squash and the first thing that popped up was this recipe from Ina Garten. It sounded awesome so I changed course and began to make this dish. We thought about adding chicken, but unfortunately, Joel burned his hand on the pan and ended up tossing it down, leaving the chicken to fly across the kitchen floor…hence the meatless dish! For a last minute dish, this made quite a delicious dinner.

1 Butternut Squash, peeled and diced
Olive Oil
1 tablespoon Maple Syrup
Salt & Pepper
3 tablespoons Dried Cranberries
3/4 cup Apple Cider/Apple Juice
2 tablespoons Cider Vinegar
2 tablespoons Minced Shallot (I skipped)
2 teaspoons Dijon Mustard
4 ounces Arugula
1/2 cup Walnut Halves, toasted
3/4 cup Parmesan Cheese, grated

Place the butternut squash on a sheet pan and add 2 tablespoons oil, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper; toss. Roast the squash at 400 degrees for 15-20 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 6-8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup of oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and the roasted squash mixture, the walnuts, and grated parmesan cheese. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.