Roasted Butternut Squash Salad with Warm Cider Vinaigrette

I don't know about you but I can't get enough of the squash this time of year.  I have been wanting to share this recipe for the past year but always missed the opportunity to get pictures.  A good friend brought it for Thanksgiving in Chicago last year and my family absolutely loved it.  Since then, my mom has made it a number of times -- twice in the past week!

This salad is great for a Fall dinner party -- the flavors and presentation are just perfect.  It would even make a great simple weeknight dinner served with grilled chicken.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Source:  Brown Eyed Baker, originally from Barefoot Contessa

Ingredients:

1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
2 tablespoons + ½ cup olive oil, divided
1 tablespoon maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons dried cranberries
¾ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula or mixed greens, washed and dried
½ cup walnuts, toasted
½ cup shredded Parmesan cheese

 

Directions:

Preheat oven to 400 degrees F.

 

Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.

 

While the squash is roasting, combine the apple cider, the vinegar and the 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 ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.

 

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.