Flavors of the Sun

Roasted Butternut Squash Salad with Parmesan and Warm Cider Vinaigrette

Overall rating 5 1 ratings

Good olive oil
1 tablespoon pure maple syrup
3 tablespoons apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons
4 ounces baby arugula
1/2 cup walnut halves
3/4 cup freshly grated
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 black 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 pepper.Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. ©Victoria Challancin. All Rights Reserved.Like life and love, recipes are meant to be shared, but please ask permission before using text or photos. Thanks. Victoria Challancin