Roasted Butternut Squash Salad with Warm Cider Vinaigrette Recipe | Food Network UK
This mouth-watering recipe is ready in just 43 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 750g butternut squash, peeled, diced into 2cm cubes
- Good olive oil
- 15ml pure maple syrup
- Salt
- Freshly ground black pepper
- 3 tbsps dried cranberries
- 180ml apple cider or apple juice
- 30ml cider vinegar
- 2 tbsps minced shallots
- 2 tsps Dijon mustard
- 125g baby rocket, washed, spun dry
- 50g walnuts halves, toasted
- 75g freshly grated parmesan cheese
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