By Ina Garten
Roasted Butternut Squash Salad
My friend Stephen Drucker described a warm butternut squash salad that he’d been served and asked if I could make one. Why not? I love the interplay of hot and cold plus the sweet butternut squash, tart dried cranberries, nutty Parmesan, and bitter arugula.
While squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Place arugula in a large salad bowl and add roasted squash mixture, walnuts, and grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately. For this salad, I grate the Parmesan on a box grater as I would grate carrots.