Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette
This fresh, winter-inspired salad is the perfect new addition to your Christmas dinner menu.
My two best pieces of salad advice are these:ย
1.ย Place the greens in a large shallow bowl or serving platter rather than a traditional deep salad bowl.ย I just hate it when all those delicious extras sink to the bottom!ย A large shallow surface eliminates this problem and allows everyone to enjoy all the yummy toppings. First, I toss the greens with the dressing in the shallow bowl and then add all the toppings. Then I dress the top with just a bit more dressing.ย
Which leads me to #2โฆ..
Donโt add too much dressing!ย Lettuce only needs a light dressing and will get soggy quickly if you drown it with too much liquid.ย So use a light hand, and serve any extra dressing alongside the salad for people to add more if they wish.ย
Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette
Ingredients
Dressing:
3/4 cupย Leppโs apple ciderย
2 Tbsp. apple cider vinegar
2 Tbsp. minced shallots
1 Tbsp. maple syrup
2 tsp. Dijon mustard
ยฝ cupย good quality olive oil
Salad
1ย medium-sized butternut squash, peeled and cut intoย 1-inch diceย (you likely wonโt add all the squash to the salad, but having extra in the fridge for the next dayโs lunch is great!)
Your favourite olive oil
1 Tbsp. pure maple syrup
Kosher salt and freshly ground black pepper
ยผ cupย of a combination of your favourite salad toppings, such as dried cranberries, sunflower seeds or pumpkin seeds
Leppโs fresh leaf and butter lettuce
1/2 cupย walnut halves, toastedย
3/4 cupย freshly grated Parmesan cheese
Instructions
Preheat the oven to 400 degrees.
Place the diced squash on a sheet pan lined with parchment paper. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ยฝ teaspoon pepper and toss. Roast the squash for 20 to 30 minutes, turning once, until tender.ย
While the squash is roasting, combine Leppโs apple cider, shallots, apple cider vinegar and maple syrup in a small saucepan and boil over medium-high heat. Cook for 6 to 8 minutes, until the mixture is reduced to about ยผ cup. Remove from the heat and whisk in the mustard, salt and pepper, then slowly drizzle in ยฝ cup olive oil, whisking continuously.ย ย
Place the greens in a large salad bowl and add the roasted squash mixture, your favourite salad crunchies, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to barely moisten it, and toss it well. Sprinkle with salt and pepper and serve immediately.
