Recipe: Roasted Butternut Squash Salad with Warm Cider Vinaigrette, Cranberries and Walnuts

ROASTED BUTTERNUT SQUASH SALAD

FOR THE SQUASH:
1 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided use
1 tablespoon maple syrup
2 teaspoons kosher salt, divided use
1 teaspoon ground black pepper, divided use
3 tablespoons dried cranberries
FOR THE VINAIGRETTE:
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
FOR THE SALAD:
4 ounces baby arugula
1/2 cup toasted walnut halves
3/4 cup grated Parmesan cheese

TO PREPARE THE SQUASH:
Heat the oven to 400 degrees F.

In a large bowl, combine the squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet.

Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.

TO MAKE THE DRESSING:
While the squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan. Bring to a boil over medium-high heat, then cook for 6 to 8 minutes, or until reduced to about 1/4 cup.

Remove from heat and whisk in the mustard, the remaining 1/2 cup olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

TO MAKE THE SALAD:
Place the arugula in a large serving bowl. Add the roasted squash mixture, the walnuts and the Parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.

Makes 4 servings
Source: Barefoot Contessa Back to Basics by Ina Garten