Mixed Greens and Pan-Roasted Butternut Squash Salad

Submitted by Brookelynne26

"Carla Hall's Cooking With Love"

 

• Ready In: 1hr
• Ingredients: 20
• Serves: 6

ingredients

• For the apple cider vinaigrette

• 1 cup fresh apple cider
• 1⁄4 cup cider vinegar
• 3 tablespoons minced shallots (from about 2 medium)
• 2 teaspoons Dijon mustard
• 1⁄2 cup canola oil or 1/2 cup other neutral oil
• kosher salt & freshly ground black pepper

• For the salad

• one 1 1/4 -pound butternut squash, peeled, seeded, and cut into 1/2-inch dice (4 cups)
• extra virgin olive oil
• kosher salt & freshly ground black pepper
• 8 cups mixed greens
• 2 crips tart apples (such as Granny Smith)
• 2 2 ounces gouda cheese, shaved with a vegetable peeler or 2 ounces cheese, plane
• 1⁄2 cup sweet and spicy walnuts

• For the walnuts

• 1 large egg white
• 4 cups walnut halves
• 1⁄2 cup granulated sugar
• 1⁄4 cup packed light brown sugar
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh coarse ground black pepper

directions

1. To make the vinaigrette: In a small saucepan, bring the apple cider to a boil and cook until reduced to 1/4 cup. Let cool completely. In a medium bowl, combine the vinegar, shallots, mustard, and reduced apple cider. Whisk well and continue whisking while adding the oil in a slow, steady steam stream until emulsified. Season to taste with salt and pepper. The vinaigrette can be transferred to a tightly closed jar and refrigerated for up to 1 week. (Shake well to reemulsify before using.).
2. To make the salad: in a large bowl, toss the squash with just enough oil to lightly coat and season with salt and pepper. Heat a large nonstick skillet over medium heat. Working in batches, add the squash in a single layer, cover and cook, stirring occasionally, until tender, about 5 minutes. Uncover and cook, tossing occasionally, until browned, about 2 minutes longer. Transfer to a plate. Repeat with the remaining squash. Let cool.
3. In a large bowl, combine the greens, apples, and squash. Gently toss with just enough vinaigrette to lightly coat. Any leftover vinaigrette can be refrigerated for up to 1 week. Divide among six serving plates and top with the cheese and walnuts.

4. For the walnuts:

5. Preheat the oven to 300°F Line a half sheet pan with a Silpat or other nonstick silicone baking mat, or parchment paper.
6. In a large bowl, beat the egg white until soft peaks form. Add the walnuts and toss gently until well coated. In a medium bowl, combine the sugars, ginger, salt, and pepper. Sprinkle over the walnuts and gently fold until the nuts are evenly coated. Spread in a single layer on the pan. Bake, stirring every 10 minutes, until golden brown, about 45 minutes. Transfer the pan to a wire rack. Separate the nut with a fork and let cool completely in the pan. The cooled nuts will keep in an airtight container for up to 1 week, but are best when fresh.