This is a absolute natural combination. Butternut squash and apple cider vinaigrette. I think many folks are looking for other ways to use this squash other than to bake or roast it as a side or to soup it.
Winter lettuce, or Mesclun varieties are still hanging in there in the garden even with near freezing temps. Not a hard freeze but very chilling.
about 1 and 1/2 lbs Butternut squash cut in 3/4 inch cubes
1 teaspoon vanilla extract
2 tablespoons olive oil
Season salt and Pepper
Winter Greens, Romaine, Endive, Spinach, Chard, hearty varieties
1/2 onion diced
1/4 cup olive oil
1 cup apple cider
1/4 cup cider vinegar
2 teaspoons Dijon mustard
4- 6 minute boiled eggs
2 peeled and diced apples or pears
12 walnuts or pecans (toasted or candied)
1 cup canned or cooked black beans
shaved Parmesan cheese
Heat the oven to 400 degrees
Bring the water to a boil for eggs
Put the Butternut cubes in a large bowl add olive oil, vanilla, seasoning salt and pepper and toss.
Spread the cubes on a sheet pan, line with foil, parchment or silpat for easier clean up. Roast for 15 -20 minutes till just tender. Meanwhile boil the eggs then place in cold water.
Here are some of my winter lettuce varieties, Romaine, Red Romaine, Curly Endive, Pak Choi that I will use in this warm salad. Rinse and dry and place in a large stainless bowl
For the dressing, saute the onion in the olive oil till tender, add the apple cider, apple cider vinegar and mustard, bring to a simmer and reduce by half. Reserve to a jar or cup that you can pour from.
Pour the warm dressing onto the greens a little at a time till just coated. Not too much and not too little.
Add the warm squash, beans, pears and boiled egg, and the shaved Parmesan cheese. Enjoy the wonderful flavors!