Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Name: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters apple cider or apple juice; 113 grams baby arugula, washed and spun dry; 680 grams butternut squash, peeled and 3/4-inch) diced; 2 Tbsps cider vinegar; 2 teaspoons Dijon mustard; 3 Tbsps dried cranberries; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp pure maple syrup; 4 servings Good olive oil; 177 milliliters freshly grated Parmesan; 2 Tbsps minced shallots; 118 milliliters walnuts halves, toasted

Roasted Butternut Squash Salad with Warm Cider Vinaigrette is a gluten free and primal recipe with 4 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 453 calories, 12g of protein, and 29g of fat. It works best as a side dish, and is done in around 43 minutes. A mixture of maple syrup, cider vinegar, parmesan, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Place the butternut squash on a sheet pan.

Ingredients you will need

Butternut Squash

Equipment you will use

Frying Pan

Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.

Ingredients you will need

Maple Syrup

Olive Oil

Pepper

Squash

Salt

Add the cranberries to the pan for the last 5 minutes.

Ingredients you will need

Cranberries

Equipment you will use

Frying Pan

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 of pepper.

Ingredients you will need

Apple Cider

Olive Oil

Shallot

Mustard

Vinegar

Pepper

Squash

Cider

Salt

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Vinaigrette