Mixed Greens and Roasted Butternut Squash Salad

Mixed Greens and Roasted Butternut Squash Salad

1 cup apple cider

1/4 cup cider vinegar

3 tablespoons minced shallot

2 teaspoon Dijon mustard

1/2 cup canola oil

3/4 teaspoon Kosher salt, divided

Freshly ground Black pepper

1 1/4 lbs butternut squash, peeled, seeded and cut into 1/2-inch dices (4 cups)

2 tablespoons extra virgin olive oil

8 cups mixed greens

2 Granny Smith apples, cored and diced

2 ounces aged cheddar or Gouda Cheese

1/2 cup walnuts, toasted

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 teaspoon salt and pepper.

Salad:

Toss the squash in olive oil and season with 1/2 teaspoon 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.

In a large bowl, combine the greens, apples and squash.  Toss with vinaigrette to lightly coat.  Garnish with cheese and walnuts.

Serves 6