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Roasted Butternut Salad with Warm Cider Vinaigrette

1 butternut squash, peeled and 3/4-inch diced

1 tablespoon maple syrup

Olive oil

3 TBSP dried cranberries

Salt and pepper

3/4 cup apple juice

2 TBSP cider vinegar              

2 TBSP minced shallots          

2 tsp Dijon mustard                

4 ounces lettuce                      

1/2 cup walnuts halves                       

3/4 cup Parmesan

 

Preheat the oven to 400⁰F. Place the butternut squash on a sheet pan. Add 2 TBSP olive oil, the syrup, 1 tsp. salt and 1/2 tsp. pepper and toss. Roast the squash for 20 minutes, turning once.. Add the cranberries for the last 5 minutes. Combine the juice, vinegar, and shallots in a saucepan and bring to a boil. Cook until the cider is reduced to ~1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp. salt, and 1/2 tsp. of pepper. Add the roasted squash mixture, the walnuts, and the grated Parmesan to the lettuce. Spoon just enough vinaigrette over the salad to moisten and toss well.

This entry is related to the following products. Click on any of them for more information.
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