Roasted Butternut Squash Salad with Warm Cider Vinaigrette # Ina Fridays

As much as one wants to hold on to summer, you can’t help but feel the beauty of fall setting in and enveloping you within. The mornings are slightly crisp and the peppers, squashes, apples are putting up a show at the farm stands and grocery stores.

Speaking about squash, the butternut squash is my most favorite one. Usually a butternut squash soup marks the beginning of Autumn in my home, but this year I thought a salad will be apt to reflect how I feel. A feeling for summer to linger and an anticipation for the Autumn bounty.

The Roasted Butternut Squash Salad with Warm Cider Vinaigrette by Ina Garten was just perfect for this Ina Friday. This month we are showcasing Ina’s recipes for soups, salads and sides. And I just had to make this salad. I tweaked the recipe a little to make it lighter but it is delicious. This recipe is modified from a recipe on FOOD NETWORK.

Please do check what my fellow bloggers have come for this Ina Friday.

More Time at the Table ,

Moveable Feasts ,

My Picadillo,

My Catholic Kitchen ,

There and Back Again

Bizzy Bakes,

Therockymountainwoman,

Simple Nourished Living ,

Lady8Home ,

Just A Girl from aamchi Mumbai,

Pantry Revisited

Print

Roasted Butternut Squash Salad with Warm Cider Vinaigrette # Ina Fridays

Ingredients

• 1 butternut squash peeled and diced
• 1 tbs olive oil + 2 tbs for vinaigrette
• 1 tsp pure maple syrup
• Kosher salt and freshly ground black pepper
• 3/4 cup cranberry juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula washed and spun dry
• 1/4 cup walnuts halves toasted
• 1/3 cup freshly grated Parmesan

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan. Add 1 tablespoons olive oil, maple syrup, 1/2 tsp salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once during cooking, until tender.
3. Combine the cranberry juice, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 5- 6 minutes, until the liquid is reduced to about 1/4 cup.
4. Turn the heat off and whisk in the mustard, 2 tbs cup olive oil, 1/4 tsp salt and 1/2 teaspoon of pepper.
5. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Add just enough vinaigrette to moisten the salad and serve immediately.

Recipe Notes

Recipe adapted from : - Food network