Pella Chronicle

November 14, 2012

Mixed Greens and Roasted Butternut Squash Salad

Staff Writer
Spry

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.

Serves 6.