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:Β
1.Β Place the greens in a large shallow bowl or serving platter rather than a traditional deep salad bowl.Β I just hate it when all those delicious extras sink to the bottom!Β 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.Β
Which leads me to #2β¦..
Donβt add too much dressing!Β Lettuce only needs a light dressing and will get soggy quickly if you drown it with too much liquid.Β So use a light hand, and serve any extra dressing alongside the salad for people to add more if they wish.Β
Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette
Ingredients
Dressing:
3/4 cupΒ Leppβs apple ciderΒ
2 Tbsp. apple cider vinegar
2 Tbsp. minced shallots
1 Tbsp. maple syrup
2 tsp. Dijon mustard
Β½ cupΒ good quality olive oil
Salad
1Β medium-sized butternut squash, peeled and cut intoΒ 1-inch diceΒ (you likely wonβt add all the squash to the salad, but having extra in the fridge for the next dayβs lunch is great!)
Your favourite olive oil
1 Tbsp. pure maple syrup
Kosher salt and freshly ground black pepper
ΒΌ cupΒ of a combination of your favourite salad toppings, such as dried cranberries, sunflower seeds or pumpkin seeds
Leppβs fresh leaf and butter lettuce
1/2 cupΒ walnut halves, toastedΒ
3/4 cupΒ 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 Β½ teaspoon pepper and toss. Roast the squash for 20 to 30 minutes, turning once, until tender.Β
While the squash is roasting, combine Leppβs 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 ΒΌ cup. Remove from the heat and whisk in the mustard, salt and pepper, then slowly drizzle in Β½ cup olive oil, whisking continuously.Β Β
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.
