Tuesday, December 14, 2010

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Meg dropped off a butternut squash and a few pounds of potatoes that her sister Jean had harvested from her garden long ago. Let me tell you, having these beautiful vegetables delivered to my door in the middle of December really makes me want to dig up my back yard and sow a few seeds (not right now of course...). Anyway, I am thankful to Jean for thinking of me because we have enjoyed each and every bite, but I'm not done yet. I still have an enormous butternut squash that's large enough for two recipes. Half will be used in my butternut squash soup and the other in this recipe from Ina Garten that I copied from the Food Network website. Looks yummy doesn't it?  I can't wait.

 Ingredients


  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 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
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan (I will omit for myself, but use for my family)

Directions

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 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.




4 comments:

Merut said...

I've been thinking about making something similar to this for a long time. Seeing your picture is making my mouth water.

thevegantummy said...

Hi Merut,

It's good to hear from you. Have you made the salad yet?? Just wondering what your thoughts were.

Now Serving said...

Mouth-watering is quite right! I did make and blog a butternut squash spaghetti not too long ago! but I should try this out!
stop by and check out my blog, when you get a moment http://priyasnowserving.blogspot.com/

thevegantummy said...

Hi Now Serving!

I'll be stopping by and checking out your blog shortly. Thanks for the info!!! See you soon!