Roasted Butternut Squash Salad with Apple Cider Dressing

Another storm is on the horizon. The aptly named Athena is tumbling towards Baltimore threatening to envelop the northeast coast in snow, rain, and heavy winds just days after Sandy devastated much of the region. Fortunately, Sandy spared my little spot on earth and I’m gleefully anticipating a thin blanket of snow covering the fallen leaves in my messy garden. Nothing looks more beautiful than a freshly white landscape. Let’s just hope the power stays on, the tides stay back, and Athena passes through as calmly as she can.

Speaking of devastation, I totally demolished this salad in one sitting (yeah, I just did that). This salad is best served while the butternut squash is still hot from the oven, and the dressing is warm from the pan. I brought a double batch to the “election day” pot luck at work today and every morsel was eaten. It turns out the best way to celebrate a presidential election is to stuff everyone’s faces with food so they can’t discuss politics. Roasted butternut squash salad with warm apple cider dressing can help you celebrate a victory or drown your sorrows. Either way, it’s delish.

I managed to talk about the weather, the election and salad all in two paragraphs. Victory is mine.

Roasted Butternut Squash Salad with Apple Cider Dressing  
(Adapted by Ina Garten)

Time in kitchen: 45 minutes
Servings: 8

Ingredients
1 large butternut squash (2 pounds), peeled and 3/4-inch diced
2 tablespoons olive oil for roasting
2 tablespoons pure maple syrup
1 teaspoon salt
½ teaspoon black pepper
4 cups baby arugula, washed and spun dry
4 cups baby spinach, washed and spun dry
1 cup walnuts halves, toasted
6 tablespoons dried cranberries
(Shaved parmesan on the side for friends and family)

Dressing
1 1/2 cups apple cider
4 tablespoons cider vinegar
1 shallot, minced
1 heaping tablespoon Dijon mustard
¼ cup good extra virgin olive oil
1 teaspoon salt
½ teaspoon black pepper

Directions

Preheat the oven to 425 degrees.

Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Turn on broiler to brown quickly; about 2 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 1/2 cup. Turn off the heat, whisk in the mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula and spinach in a large salad bowl. Spoon just enough of the dressing to moisten the greens and toss well. Add the roasted squash mixture, the walnuts, and the cranberries. Drizzle with dressing (No need to toss. I find the butternut squash breaks up too much and it is prettier layered). Serve immediately.