Roasted Butternut Squash Salad With Warm Cider Vinaigrette

Recipe by Chef mariajane
READY IN: 30mins




  • Heat oven to 400°F.
  • In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
  • Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
  • While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
  • Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
  • Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
  • Sprinkle with salt and pepper and serve immediately.