I rarely crave salads in the cold winter months (who am I kidding, I rarely crave salads period) – I do enjoy them but right now all I really want is soups, stews, and braises.
But there are exceptions. One of the best is Ina Garten’s Roasted Butternut Squash Salad with Warm Cider Vinaigrette, which feels tailor-made for cooler weather.
Cubes of butternut squash roast with maple syrup and olive oil until golden at the edges and just tender in the center. Dried cranberries join the pan for the last five minutes, where they plump up and caramelize slightly, turning jammy and sweet.
That would be delicious on their own, but then comes the vinaigrette. Apple cider is reduced with shallots and cider vinegar, then whisked off the heat with Dijon and olive oil until it’s glossy, sharp, and a little sweet.
While it’s still warm, you drizzle it over baby arugula and toss everything with toasted walnuts and a generous shower of freshly grated Parmesan.
It’s the perfect way to bring a little color and freshness to the winter table.
Book: Back to Basics, page 88
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 45 minutes
Store-Bought Is Fine: maple syrup
Recipe on BarefootContessa.com
