Warm Squash & Nut Salad
Grab a few autumn ingredients and turn almost any salad into a delicious side dish for cooler weather! This one combines the rich flavors of squash and roasted nuts with the bite of dijon and cranberries.
1 (1 1/2-pound) butternut squash, peeled and diced
3 tbsp dried cranberries
3/4 cup apple juice
4 cups of lettuce (we like baby romaine, arugula or baby spinach)
1/2 cup toasted nuts (we prefer walnuts or pecans)
1 tbsp maple syrup
2 tbsp cider vinegar
2 tbsp minced shallots
2 tsp Dijon mustard
3/4 cup grated Parmesan
Salt and pepper
1/2 cup olive oil
1 tbsp canola oil
Preheat the oven to 400 degrees F.
Place the butternut squash in a large bowl. Toss with the canola oil, maple syrup, salt and pepper. Place on a baking sheet and roast the squash for 15 to 20 minutes. Toss after 10min. Bake until tender.
While that is cooking, add the apple cider, vinegar, and shallots to a saucepan and bring to a boil over medium-high heat. Cook for about 7min or until the cider is reduced to about 1/4 cup. Take it off the heat and whisk in mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the lettuce in a large salad bowl and add the roasted squash mixture, the cranberries, the nuts, and the grated Parmesan.
Spoon some vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper and serve.