Roasted Butternut Squash Salad w/Warm Cider Vinaigrette-Barefoot Contessa

I've made this salad on several occasions and everyone always gobbles it up. You can make it with whatever greens you have on hand, I used Romaine this time but prefer baby arugula. Not sure if Squash is still readily available -- which is the best way to go. I defrosted some Squash that was already cut up but it got a bit soggy.

Roasted Butternut Squash Salad with warm Cider Vinaigrette -

1 (1 1/2 lb. butternut squash, peeled and 3/4" diced

olive oil

1 T. pure maple syrup

salt & pepper

3 T. dried cranberries

1/4 cup apple cider or apple juice

2 T. cider vinegar

2 T. minced shallots

2 t. Dijon mustard

4 oz. baby arugula, washed and spun dry

1/2 cup walnut halves, toasted (in med. sauce pan/med heat/4-5 min/tossing frequently)

Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 T. olive oil, maple syrup, 1 t. salt, and 1/2 t. pepper - toss. Roast the squash for 15-20 min, turning once, until tender. Add the cranberries to the pan for the last 5 min.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium heat. Cook for 6-8 min. until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 t. salt and 1/2 t. pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture and walnuts. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with S&P. Serve immediately.