Thanks to my friend Karin for recommending this autumn salad for Thanksgiving! I am always in charge of the salad and needed new ideas.
I mostly used Ina Garten’s recipe (Barefoot Contessa) with a few changes.
ingredients
butternut squash (way easier to buy this already peeled and cubed at the grocery)
olive oil
pure maple syrup
kosher salt & freshly ground black pepper
3 tbsp dried cranberries
3/4 cup apple cider
2 tbsp cider vinegar
2 tbsp minced shallots
2 tsp dijon mustard
4 oz arugula
1/2 cup walnut halves
3/4 cup shaved manchego cheese
cinnamon
cayenne
instructions
Preheat oven to 400 degrees.
Place squash on a sheet pan. Add 2 tbsp olive oil, salt, pepper. Toss. Roast squash 15 minutes. Add cranberries, roast 5 more minutes.
Roast walnuts in a pan. As they start to roast, add a little olive oil. Add salt, pepper, cinnamon, and cayenne.
While squash is roasting, combine apple cider, vinegar, and shallots on medium-high - bring to a boil. Cook for 6-8 minutes, until cider is reduced to 1/4 cup. Remove from heat, whisk in mustard, 1/2 cup olive oil, 1 tsp salt, 1/2 tsp pepper.
Place arugula in a large bowl. Add roasted squash mixture, walnuts, and cheese. Spoon just enough vinaigrette over the salad to moisten (you may have extra), and toss well. Add salt and pepper.
