Pella — 1 cup apple cider
1/4 cup cider vinegar
3 tbsp. minced shallot
2 tsp. Dijon mustard
1/2 cup canola oil
3/4 tsp. Kosher salt, divided
freshly ground black pepper
1 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch dice (4 cups)
2 tbsp. extra virgin olive oil
8 cups mixed greens
2 Granny Smith apples, cored and diced
2 oz. aged cheddar or Gouda cheese
1/2 cup walnuts, toasted
1. For the vinaigrette: In a small saucepan, bring the cider to a boil and cook until reduced to 1/4 cup. Let cool completely. In a medium bowl, combine vinegar, shallots, mustard and reduced cider. Whisk well. Continue whisking while slowly adding the oil until emulsified. Season with 1/4 tsp. salt and pepper.
2. For the salad: Toss the squash in olive oil and season with 1/2 tsp. salt and pepper. Heat a nonstick skillet over medium heat. Working in batches, add a single layer of squash, cover, and cook, stirring occasionally, until tender (about 5 minutes). Uncover and cook, tossing occasionally, until browned (about 2 minutes longer). Transfer to a plate, and allow to cool.
3. In a large bowl, combine the greens, apples and squash. Toss with vinaigrette to lightly coat. Garnish with cheese and walnuts.