Okay, so we all can agree that fall is a great time of year for yummy foods and treats…. especially fall squashes. This recipe is delicious and really just a perfect fall salad that everyone will love.
Jeff’s mother, Kathy, is also a fantastic cook and is the one who introduced this recipe to us. I always get excited when we go over to Jeff’s parents house and see that Kathy is making it! This recipe is courtesy of one of our favorite Food Network stars, Ina Garten, with a few very minor modifications.
- 1 medium sized butternut squash
- Extra virgin olive oil
- 1 tablespoon maple syrup
- Kosher salt & ground black peppers
- 3 tablespoons dried cranberries
- 3/4 cup apple cider
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 tablespoons Dijon mustard
- 4 ounces baby arugula (washed and spun dry)
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan cheese
Boil the butternut squash for about 15 minutes until it’s tender so that you can prick it with a fork and break the skin easily.
Preheat the oven to 400 degrees F.
Take out of the boiling water and let cool. Cut in half and remove the seeds. Chop it up into cubes and lie out on a baking sheet.
Drizzle with 2 tablespoons olive oil, the maple syrup, kosher salt, and ground pepper. Toss until evenly covered. Roast in the oven on 400 degrees for about 10 minutes then add in the cranberries and cook for another 5.
While the butternut squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil on medium-high heat. Cook for 6-8 minutes until reduced to about 1/4 cup. Take off of the heat, then whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Put the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and the grated Parmesan cheese. Toss with enough vinaigrette to just lightly cover the salad. Toss thoroughly.
Sprinkle with salt & pepper and serve!