Roasted Butternut Squash Salad

What are you serving for Thanksgiving this year? I know you can’t divert too much from the same ‘ol same ‘ol. Traditions… (when it comes to food) are imperative and everyone’s favorite needs to show up. But what about the salad???? That poor… poor salad. We (a crew of 30 plus) made a group decision two years ago to ditch the salad for another side. A typical green salad just got “no love” and was the only dish standing (and taking up valuable real estate) at the end of the meal. That WAS the story until THIS salad showed up. The components of this dish are all about the seasonal flavors and mix well with what’s happening around it on the buffet table. I felt this was a great opportunity to add the holiday favorite… butternut squash! Pair that with the flavor of maple, the sweetness of cranberries and the crunch of walnuts and I believe you have a new and improved side dish that will be allowed to stay on that revered buffet table for years to come.

Roasted Butternut Squash

Serves 4

1 (1 1/2-pound) butternut squash, peeled and cubed        
Olive oil
1 tablespoon maple syrup
Salt and pepper
3 tablespoons dried cranberries or more
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
4 ounces baby arugula
1/2 cup walnuts halves, toasted

3/4 cup Parmesan, freshly grated  (goat cheese or gorgonzola cheese will also work)

Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and Parmesan. Spoon over vinaigrette. Do not overdress. Sprinkle with salt and pepper and serve immediately.

Adapted from: Ina Garten