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With Warm Cider Vinaigrette
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Fall weather is just around the corner! Why not add a delicious salad to your table that blends all the flavors and colors of late summer early fall! Enjoy as a delicious side to a main dish or simply by itself!


  • 1 1/2-pound butternut squash (1 squash), peeled and 3/4 in. diced
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons cider vinegar
  • 4 ounces baby arugula, washed & dried
  • 1/2 cup walnuts halves, toasted
  • Good extra virgin olive oil
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider
  • 3 tablespoons dried cranberries
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 3/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 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. Add the cranberries to the pan for the last 5 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 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Squash Salad