As part of a Supper Club, we are used to trying out new recipes. Last year, one of our Supper Club evenings had an Autumn Harvest theme. It was our turn to bring the Soup/Salad Course, so we chose to bring Roasted Butternut Squash Salad. It turned out amazing! It was super easy.
Here's how you can make it too:
You'll need the following ingredients:
1 1 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Once you have all of the ingredients together:
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. (You can also use agave nectar in place of the maple syrup, if you prefer). 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, the walnuts, and the grated Parmesan. Spoon enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and Enjoy!
If you'd like to check out photos of the festive tablescape from the evening that we made this recipe,