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RECIPE

Warm Cider Butternut Squash Salad

By

Diane Nelson

Title
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Ingredients

1 1/2 pounds butternut squash, peeled and ¾ inch diced
1 tablespoon maple syrup
2 tablespoons + 1/4 cup olive oil, divided
2 teaspoons Kosher salt, divided
1 teaspoon coarsely ground black pepper, divided
3 tablespoons dried cranberries, or golden raisins
1/2 cup apple juice, or apple cider
2 tablespoons apple cider vinegar
2 tablespoons shallots, minced from one large shallot / or red onion
2 teaspoons Dijon Mustard
6-8 cups arugula, or mixed greens
1/4 - 1/2 cup walnut halves, pecans or pine nuts, toasted
1/4 cup shaved Parmesan cheese

Directions

01

Roast the Butternut Squash

  - Preheat the oven to 400°F.
  - Place the butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, maple syrup, melted butter and season with salt and pepper. Toss to coat.
  - Roast for 25 to 30 minutes, tossing once during cooking, until the squash is tender and lightly caramelized. Set aside to cool       slightly.

02

Make the Warm Cider Vinaigrette

- In a small saucepan, sauté the shallots in olive oil briefly. Add the apple cider, cider vinegar, and minced shallots. Bring to a boil over medium-high heat and cook until the liquid is reduced to about 1/4 cup, approximately 5 to 7 minutes.
- Remove from heat and whisk in the Dijon mustard, 1 tablespoon of olive oil, until the vinaigrette is smooth. Season with salt and pepper to taste.

03

Assemble the Salad

- In a large bowl, combine the roasted butternut squash, dried cranberries, and arugula (or mixed greens). 
- Add the roasted pecans (or walnuts) and toss everything gently to combine.
- Pour the warm cider vinaigrette over the salad and toss until the salad is evenly coated.

04

Garnish and Serve
 - Top with shaved Parmesan and crumbled goat cheese or feta.
- Serve immediately while the vinaigrette is still warm for the best flavor.

 

Notes: 

If you’d like this dish to be more of a butternut squash side dish with arugula as a garnish it’s beautiful and delicious. Just reduce the arugula to 1/2 cup.

 

Buying precut at the grocery store makes this dish super easy. But fresh local squash in the fall provides a better flavor!

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