Butternut Squash Salad with Warm Apple Cider Vinaigrette
- 1 to 1-1/2-pounds of butternut squash, peeled and cubed
- Olive oil
- Salt and pepper, to taste
- 1/2 cup pomegranate seeds
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- Parmesan cheese, freshly grated
- 3/4 cup apple cider
- 2 tablespoons cider vinegar
- 2 tablespoons shallots, minced
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- Salt and pepper, to taste
For the vinaigrette, 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 1/4 cup. Off the heat, whisk in the mustard and olive oil; season with salt and pepper.
To assemble, place the arugula in a large salad bowl and add the roasted squash, pomegranate seeds and walnuts. Spoon just enough vinaigrette over the salad to moisten and toss well (the warm vinaigrette will wilt the arugula). Garnish with the grated Parmesan cheese.
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