Courtesy of Nigella Lawson, this extraordinary salad says autumn, with the lightly peppery arugula as a backdrop to the sweetness of roasted squash, the tartness of dried cranberries, and the toasty walnuts, all topped with an apple cider vinaigrette. It’s as good as it looks. Enjoy!
Roasted butternut squash salad with warm cider vinaigrette
1 1/2 pounds butternut squash, peeled and cut into 3/4″ dice
extra virgin olive oil
2 tablespoons 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 walnut halves, toasted
3/4 cup freshly grated soy parmesan cheese
Preheat oven to 400 degrees F. In a large bowl, mix the squash, maple syrup, 1 teaspoon salt and 1/4 teaspoon pepper and toss. Place on a sheet pan and roast for 15-20 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 6-8 minutes, until the cider is reduced to about 1/4 cup.
Off the heat, whisk in the mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/4 teaspoon 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. Makes 4 servings.