Tuesday, October 15, 2013

Roasted Butternut Squash Salad with Warm Cider Vinaigrette


1 (1 1/2 pound) butternut squash, peeled and diced
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons dried cranberries
1/2 cup walnuts, chopped
3/4 cup apple cider, or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
4 ounces baby arugula


Preheat oven to 400 degrees F. Place the butternut squash in a large bowl and toss with 2 tablespoons of olive oil, maple syrup, salt and pepper. Transfer onto lined baking sheet and bake in oven for 15-20 minutes turning once, until tender. Add the cranberries and walnuts to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium heat. Cook for 6-8 minutes until the cider is reduced to 1/4 cup. Remove from heat and whisk in the mustard and 1/4 cup olive oil. Season with salt and pepper to taste.

Place arugula in large salad bowl and add the roasted squash mixture. Spoon just enough vinaigrette over the salad to moisten and toss well. Enjoy - Alex

Recipe from Barefoot Contessa


  1. Yum!! This would be great with roasted beets and a sprinkle of goat cheese too, I think. ; )
    Off to the kitchen I go.....