<< Back

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.