Best.Salad.Ever

O.M.G.

I had this for dinner tonight and it was absolutely amazing. It made such an impression, I raced to my computer to update this blog. I admit, I've had a dry spell. But believe me, this recipe more than makes up for it.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Ingredients
1 (1 1/2 lb) butternut squash, pealed and diced (3/4 inch)
Good olive oil
1 TBS pure maple syrup
Salt and pepper
3 TBS dried cranberries
3/4 cup apple cider or apple juice
2 TBS cider vinegar
2 TBS minced shallots
2 tsp dijon mustard
4 oz arugala (I used a spinach and arugala mix)
1/2 cup toasted walnuts

Directions

1. Preheat oven to 400.
2. Place the squash onto a baking sheet. Add 2 TBS olive oil, the maple syrup, S&P, and toss (mix together).
3. Roast squash for 15-20 minutes, turning once, until tender.
4. In the last 5 minutes, add the cranberries.
5. While the squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to boil over medium-high heat.
6. Cook for 6-8 minutes, until the cider is reduced to about 1/4 cup.
7. Off the heat, whisk in mustard, 1/2 cup olive oil, and S&P to taste.
8. Put salad greens in a large bowl and add squash mixture and walnuts.
9. Spoon just enough vinaigrette to moisten the salad and toss well.
10. Sprinkle with vegan parmesan cheese if desired.

Yes, it's a warm salad, and it is SOOOOOOOOOOOO good. Please make it ASAP. :-D