Adapted from the recipe by Ina Garten, this hearty warm butternut squash salad over arugula with nuts, gorgonzola, cranberries and a warm cider-shallot dressing is a seasonal favorite
Ingredients
1 (1½-pound) butternut squash, peeled and ⅓ to ½ inch dice
2 tbsp olive oil
1½ to 2 tbsp pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider
2 tbsp cider vinegar
2 tbsp minced shallots
2 tsp Dijon mustard
4 ounces baby arugula
½ cup toasted nuts/seeds (e.g., walnuts, almonds, pistachios, pumpkin seeds)
⅓ cup gorgonzola
Instructions
Preheat the oven to 400 degrees F.
In a sheet pan, combine the olive oil, maple syrup, salt and pepper and toss.
Roast the squash for 25 minutes, turning once until tender.
Add the cranberries to the pan and roast for another 5 to 10 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 ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the nuts, and gorgonzola. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Recipe by Weekend Table at https://weekendtable.com/2012/10/15/warm-butternut-squash-salad-with-arugula/