Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Adapted from Ina Garten's Back to Basics


Serving Size: 6-8

Ingredients

• 1 butternut squash, peeled and 3/4 inch diced
• Extra virgin olive oil
• 1 tbsp pure maple syrup
• Salt and pepper to taste
• 3 tbsp dried cranberries
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 4 oz romaine lettuce, washed and sliced finely
• 1/2 cup walnut halves
• 3/4 cup grated Parmesan cheese

Directions

Preheat oven 400 degrees. 

In a small mixing bowl add 2 tbsp of olive oil, the maple syrup, 1 tsp salt, and 1/2 tsp pepper. Toss squash in mixture.

Place squash on sheet pan and roast for 15-20 minutes, turning once until tender. Add cranberries to the pan for last 5 minutes.

While squash is roasting combine cider vinegar, mustard, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp pepper in a small bowl. 

Cut romaine lettuce in fine strips.

Place lettuce in large salad bowl and add roasted squash mixture, walnuts, and grated Parmesan. Spoon just enough vinaigrette over salad. Sprinkle with salt and pepper. Serve immediately.

Optional: Add cherry tomatoes

Corn Salad

Serving Size: 6-8

Ingredients (adapted from Ina Garten's fresh corn salad recipe)

• 5 ears of corn, shucked
• 1/2 cup red onion, diced
• 3 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• handful of basil, chopped

Remove the husk of the corn. 

Cook the corn for 5 minutes in a large stockpot of boiling salted water. Drain and immerse corn in ice water.

When corn is cooled, cut the kernels off the cob and add to a large serving bowl.

Toss the rest of the ingredients in the serving bowl. Add the basil last. Serve cold or at room temperature.