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      Roasted Butternut Squash & Spinach Salad With Warm Apple Cider Vinaigrette, 1/24/13

      Chef Mark Abernathy

      Red Door and Loca Luna



      1/2{} butternut squash{}{} peeled and cut into 3/4 inch chunks

      olive oil{}{} @ 3 cups

      1 Tablespoon maple syrup

      salt & pepper

      3-4{} Tablespoons dried cranberries

      1/2{} cup{} toasted walnuts or pecan halves

      3/4{} cup{} fresh heavy grated Parmesan

      Baby spinach washed & dried



      3/4{} cup apple cider or apple juice

      2{} Tablespoons apple cider vinegar

      2 Tablespoons minced shallots

      2{} teaspoons Dijon or whole grain mustard



      Preheat the oven to 400 degrees F.

      Place the butternut squash in a bowl and toss with 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Roast on a baking pan. Roast the squash for 15 to 20 minutes, turning once, until tender. The last 5 minutes add the cranberries to the pan.


      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. Remove from the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.


      Place the spinach 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 while warm.