Roasted Butternut Squash Salad with Warm Cider Vinaigrette is a hearty dish featuring sweet and tender butternut squash combined with a tangy cider dressing that’s sure to impress!

Ingredients:

• 1 butternut squash, peeled and diced into 1-inch cubes
• 3 tbsp Parthena Extra Virgin Olive Oil
• 1 tbsp pure maple syrup
• ¾ cup apple cider or apple juice
• 2 tbsps apple cider vinegar
• 2 tbsp minced shallots
• 2 tbsp dijon mustard
• 4 oz arugula or spring mixed greens
• ½ cup toasted walnut halves
• 3 tbsp pitted Medjool dates, chopped
• 3 tbsp chopped figs
• 3 tbsp dried cranberries
• ¾ cup grated parmesan cheese
• Parthena Mediterranian Sea Salt and fresh ground pepper for seasoning
• Mandarin segments for garnish (optional)

Directions:

1. Preheat oven to 400 degrees.
2. Place the squash in a baking dish and toss with Parthena Extra Virgin Olive Oil, pure maple syrup, sea salt, and pepper. Roast for 15-20 minutes, turning once until tender. Add cranberries, dates, and figs to the pan in the last five minutes to soften.
3. Create the vinaigrette by combining the apple cider, apple cider vinegar, and shallots in a saucepan and bring to a boil over medium heat. Cook for 6-8 minutes until the liquid is reduced to ¼ cup. Remove from the heat and whisk in the mustard, Parthena Extra Virgin Olive Oil, salt, and pepper to taste.
4. Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and the grated parmesan cheese. Spoon just enough vinaigrette over the salad to just moisten, and toss well.
5. Season with sea salt and pepper and serve immediately.