Roasted Butternut Squash Salad With Warm Cider Vinegarette From Ina Garten Recipes
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer. Enjoy this salad...
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 525.5, Fat 42.5, SaturatedFat 8, Cholesterol 16.5, Sodium 1259.8, Carbohydrate 29.5, Fiber 5.4, Sugar 8.3, Protein 12.4
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- Preheat the oven to 400 degrees. Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
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- 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.
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- Mix maple syrup, 2 tablespoons of olive oil, 1-teaspoon salt, 1/2 teaspoon black pepper in a small cup.
- Place the butternut squash on a baking pan. Pour the maple syrup and olive oil mixture over it. Using your clean hands, toss it to ensure that all the butternut squash is coated with it.
- Place it in the oven and roast it for 20 minutes. Half way through, using a spatula, turn the butternut squash to make sure it roasts evenly. In the last 5 minutes add the cranberries to the pan.
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