Roasted Butternut Squash Salad with Warm Cider Vinaigrette

I saw this salad back in November on Brown Eyed Baker and it sounded so good that I made it that night. Joe liked it so much that we had it again a couple of days later. The combination of mixed greens, squash, dried fruit, cheese and nuts is just a wonderful combination. Top it off with a great tasting dressing and you have a great side dish. We had it with some grilled chicken breasts the first time and with a couple of grilled steaks the next time.  That's it, just the salad and the protein, no need for anything else on the plate. I can't wait to make it again and I am sure I will soon since butternut squash is a winter staple in our home. The recipe calls for walnuts and that is how I made it the first time. The second time I made it I was out of walnuts and had some pecans in the house so I used them and it came out just as good so I think you could substitute a number of different types of nuts and still make a great salad. I also didn't have apple cider either time I made it and used apple juice as mentioned below. Still great.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

From Brown Eyed Baker

Ingredients

1 (1 to 1 1/2 lb) butternut squash, peeled and 3/4 inch diced

2 tbsp + 1/2 cup extra virgin olive oil, divided

1 tbsp maple syrup

2 tsp kosher salt, divided

1 tsp ground black pepper, divided

3 tbsp dried cranberries

3/4 cup apple cider (can substitute apple juice)

2 tbsp apple cider vinegar

2 tbsp minced shallots

2 tsp Dijon mustard

4 ounces baby arugula (or mixed greens), washed and dried

1/2 cup walnuts, toasted

3/4 cup grated Parmesan cheese

Directions

Preheat oven to 400 degrees F

Place the butternut squash on a sheet pan. Drizzle with 2 tbsp olive oil, maple syrup, 1 tsp kosher salt and 1/2 tsp black pepper. Toss evenly to coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.

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 tsp kosher salt and 1/2 tsp ground black pepper.

Place the arugula or mixed green in a large sald bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette ove rthe salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.