The Pioneer Woman Tasty Kitchen
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Roasted Butternut Squash Salad with Apple Cider Vinaigrette

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A hearty fall salad with roasted butternut squash, feta cheese, walnuts, dried cranberries and arugula.

Ingredients

  • FOR THE SALAD:
  • 1-½ pound Butternut Squash, Peeled And Diced
  • 1 Tablespoon High Quality Olive Oil
  • 1 Tablespoon High-quality, Pure Maple Syrup
  • Kosher Salt And Freshly Ground Black Pepper
  • 4 ounces, weight Baby Arugula
  • ½ cups Walnut Halves, Toasted
  • 3 Tablespoons Dried Cranberries
  • ¾ cups Crumbled Feta Cheese
  • FOR THE DRESSING:
  • ¾ cups Apple Cider
  • 2 Tablespoons Apple Cider Vinegar
  • 2 teaspoons Dijon Mustard
  • ¼ teaspoons Cinnamon
  • ½ cups Olive Or Vegetable Oil
  • Salt And Pepper, to taste

Preparation

Preheat the oven to 400ºF. Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, one teaspoon of salt and 1/2 teaspoon pepper and toss (use your hands for best results). Roast the squash for 15 to 20 minutes, turning once, until tender.

While the squash is roasting, make the dressing: combine apple cider, vinegar, mustard, and cinnamon in a small bowl. Slowly pour in olive oil, whisking continuously as dressing thickens. Season with salt and pepper to taste.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, cranberries, and feta. Spoon just enough vinaigrette over the salad to moisten and toss well (if you like light dressing, you may have some left over). Sprinkle with salt and pepper and serve immediately.

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Profile photo of aliceb

aliceb on 10.2.2014

We loved this salad last Fall and can’t wait to make it again soon!

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