Organic Emily

Roasted Butternut Squash Salad with Warm Cider Dressing

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Warm, sweet, savory and crunchy!  This is a wonderful salad to serve during those cold fall and winter evenings!

Recipe

1 (1 1/2 pound) butternut squash, peeled and 3/4-inch diced

olive oil

1 tablespoon maple syrup

kosher salt and pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 tablespoons Dijon mustard

8 ounces spring mix

1/2 cup candied walnuts (saute in agave for 5-10 minutes)

3/4 cups Parmesan cheese

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

While squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.  Cook for 6-8 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 pepper.

Place spring mix in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.  Spoon just enough vinaigrette over the salad to moisten, and toss well.  Serve immediately.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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