ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Roasted Butternut Squash Salad With Warm Cider Vinaigrette image

Provided by Chef mariajane

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tbsp. extra virgin olive oil, divided
1 tablespoon maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider or 3/4 cup apple juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
2 tablespoons Dijon mustard
4 ounces baby arugula
1/2 cup toasted walnut halves
3/4 cup parmesan cheese, grated

Steps:

Heat oven to 400°F.
In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
Sprinkle with salt and pepper and serve immediately.

Nutrition Facts : Calories 525.5, Fat 42.5, SaturatedFat 8, Cholesterol 16.5, Sodium 1259.8, Carbohydrate 29.5, Fiber 5.4, Sugar 8.3, Protein 12.4