Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette
Author: Garnish and Glaze
3cupsabout 1 1/2 pounds butternut squash, diced into 3/4 inch pieces
1/3cup+ 1 tablespoons olive oil, divided
2teaspoonsKosher salt, divided*
1/2teaspoonfresh ground pepper, divided
3/4cupapple cider, or apple juice
4ouncesmixed spring lettuce
Line a baking sheet with foil and preheat oven to 400 degrees F.
Spread squash onto pan and drizzle with 1 tablespoon oil and the syrup. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Stir and then bake for 20 minutes until tender, stirring halfway through. Add the cranberries after 15 minutes.
In a small sauce pan, heat the apple cider, vinegar, and onion over medium-high heat and bring to a boil. Cook for about 6 minutes or until reduced to 1/4 cup. Remove from heat and whisk in the mustard, 1 teaspoon salt, 1/4 teaspoon pepper, and then slowly stream in the 1/3 cup oil while whisking.
In a small skillet, melt butter. Add walnuts and toss every 20 seconds, cooking until browned and toasted. Empty onto a paper towel lined plate and let cool.
In a large bowl, toss the lettuce with the squash, cranberries, walnuts, and Parmesan. Add desired amount of dressing (about half of it) and serve immediately.
*If you use regular table salt you need to half the salt amounts.
Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette https://www.garnishandglaze.com/roasted-butternut-squash-salad/