Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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I made the dressing on Sat. but it took 30 min. of aggressive boiling to reduce down to even a little under 1C, so I waited to roast the squash until after I saw the program today... Ina said (as she wrote here & in her book that it should reduce for 6-8 min. to 1/4C before adding the oil, etc., and on TV it looked like a little over 1/4C but nowhere near the amt. I had.

Went ahead and made the recipe for dinner and must say this is 5-star quality. The squash alone would be phenominal. I'll be eatting the leftovers tomorrow. Next time I make it, will try to reduce the dressing down a bit more; but, honestly, it was great the way I made it. Thanks, Ina!

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This is one of the greatest salads I've ever made and a great surprise to my husband who rarely eats salads anymore. Keep making those kinds of salads as I love them.

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This was absollutely delicious. I'm not generally a huge fan of butternut squash, but this was a hit with all members of the family. I will definitely be making this again!

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I love the way the sweet, salty and bitter flavors come together in this salad.
one of my favorite salads.