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.