Roasted Butternut Squash Salad with Pine Nuts and Warm Shallot Vinaigrette

It's pretty clear autumn has arrived - at least in the produce world! Have you noticed the transformation in your grocery store? Yes, the pumpkins have made their grand entrance, but other bins have transitioned from summer fruits and vegetables to sweet tubers, colorful gourds and classic autumn fruits. All the goodies that bring comfort and joy to our fall tables! I LOVE this time of year!

To celebrate to season, I grabbed myself a butternut squash and went to town! In this recipe, sweet, maple-roasted butternut squash partners with peppery arugula and crunchy toasted pine nuts to create the ultimate fall salad. But even better? The warm shallot vinaigrette that's drizzled over top - with hints of apple cider, the vinaigrette perfectly compliments all elements of the salad while slightly wilting the tender arugula leaves. I'd say we've checked all the boxes!

Not an arugula fan? Don't be embarrassed, you're not alone. For some people, it's a little too peppery. Make one quick swap - use baby spinach leaves instead - salad saved.

About the vinaigrette: Really try to find apple cider (over apple juice) for the dressing. I've given you the option, but apple cider is really superior in terms of flavor. If you can't find the fresh cider in the produce section, opt for Simply Apple, which is sold with the other juices. I'm not a paid spokesperson, I promise. I just want you to get max flavor.

Roasted Butternut Squash Salad with Pine Nuts and Warm Shallot Vinaigrette

For the salad:
1 1/2-pound butternut squash, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 tablespoon pure maple syrup
Salt and freshly ground black pepper
5 ounces baby arugula
1/4 cup pine nuts, toasted (toast in a dry skillet over low heat for 2 to 3 minutes, until golden brown and aromatic, shaking the pan frequently)
For the Warm Shallot Vinaigrette: 
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
1/4 cup olive oil
1/2 teaspoon Dijon mustard

Preheat the oven to 400 degrees. Line a large baking sheet with foil or parchment paper.
In a large bowl, combine the butternut squash, olive oil, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
Transfer the squash to the prepared pan and roast for 20 to 25 minutes, until golden brown and tender, turning halfway through cooking.
To make the vinaigrette, in a small saucepan, combine the apple cider, cider vinegar, and shallots. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium and cook for 6 to 8 minutes, until the mixture is reduced to about 1/4 cup. Remove the pan from the heat and whisk in the olive oil and Dijon mustard. Season to taste with salt and pepper.
Place the arugula on a large salad plate and top with the roasted butternut squash and toasted pine nuts. Drizzle some of the vinaigrette over top. Serve with extra vinaigrette on the side.

Serves 4