Ingredients
- 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
Directions
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.
1 Video | Photo: Roasted Butternut Squash Salad with Warm Cider Vinaigrette Recipe

















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By Peanut53552
Alberta
on March 07, 2013
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AMAZING!!! I keep dreaming of this salad. Dressing is wonderful on any mixed greens. LUV you Ina.
By kayteeyvr
West Vancouver
on February 24, 2013
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This is up there with one of the best salads I have ever had. Thankfully, a few reviewers spoke to the excess of oil in the dressing, and I reduced it to 1/4 cup with great results. Note to those of you having difficulty reducing the cider mixture: don't take the words "small pot" too literally. A little surface area helps greatly with evaporation (I used a small, but not miniature pot, and reduced the mixture in the time stated. Although I wondered about the wisdom of Parmesan in this recipe, I had it on hand so gave it a shot. Wonderful.
By kem1982_12327421
Mountain View, 43
on February 10, 2013
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Made this. It was pretty good.
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