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Roasted Butternut Squash Salad With Warm Cider Vinaigrette
September 1st, 2009
1 squash
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspon salt
1/2 teaspoon pepper
3/4 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
1/2 cup olive oil
Salt and pepper to taste
4 ounces arugula (optional)
1. Season squash with olive oil, maple syrup, salt, and pepper. Roast 15 to 20 minutes at 400 degrees.
2. In a small saucepan, combine apple cider, apple cider vinegar, and minced shallots; cook 6 to 8 minutes.
3. Add Dijon mustard, olive oil, and salt and pepper to taste. Mix 4 ounces baby arugula with squash; top with vinaigrette.