Appetizers / Soups / Salads

Roasted Butternut Squash Salad with Warm Cider Vinaigrette is for Salad.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette takes 20 minutes to prepare.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette takes 25 minutes to cook.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette makes 4 servings.

The ingredients for Roasted Butternut Squash Salad with Warm Cider Vinaigrette are:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil (2 Tablespoons + 1/4 cup)
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 teaspoons Dijon mustard
10 ounces baby spinach, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup fresh shaved Parmesan

Here is how you make Roasted Butternut Squash Salad with Warm Cider Vinaigrette:

Preheat the oven to 400 degrees F.Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 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.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 teaspoon salt, and 1/2 teaspoon of pepper.Place the spinach 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. Serving Size:?4

The nutritional information for Roasted Butternut Squash Salad with Warm Cider Vinaigrette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 421.7

• Total Fat: 30.8 g
• Cholesterol: 10.8 mg
• Sodium: 374.7 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 7.1 g
• Protein: 11.4 g