Roasted Butternut Squash Salad with Warm Cider Vinaigrette | Recipes | Recipe Cart
Roasted Butternut Squash Salad with Warm Cider Vinaigrette from Barefoot Contessa. Preheat the oven to 400 degrees. Place the squash on a sheet
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
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- Baking sheet
- Saucepan
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- Serving bowl
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Ingredients
- 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
- olive oil
- 1 tablespoon pure maple syrup
- salt
- freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 walnut halves, toasted
- 3/4 cup freshly grated Parmesan cheese
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