Roasted Butternut Squash Salad with Apple Cider Vinaigrette
Author: 
Recipe type: Worknight Dinner, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the salad:
  • 1 (1½-pound) butternut squash, peeled and diced
  • 1 tablespoon high-quality olive oil
  • 1 tablespoon high-quality, pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 4 ounces baby arugula
  • ½ cup walnuts halves, toasted
  • ¾ cup feta cheese
  • For the dressing:
  • ¾ cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon cinnamon
  • ½ cup olive or vegetable oil
Instructions
  1. Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add one tablespoon olive oil, maple syrup, one teaspoon of salt and ½ teaspoon pepper and toss (use your hands for best results). Roast the squash for 15 to 20 minutes, turning once, until tender.
  2. While the squash is roasting, make the dressing: combine apple cider, vinegar, and mustard in a small bowl. Slowly pour ½ cup olive oil, whisking continuously as dressing thickens. Season with salt and pepper to taste.
  3. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and feta. Spoon just enough vinaigrette over the salad to moisten and toss well (if you like light dressing, you may have some left over). Sprinkle with salt and pepper and serve immediately.
Recipe by In Good Taste at http://ingoodtaste.kitchen/butternut-squash-salad/