Roasted Butternut Squash Salad with Apple Cider Vinaigrette

Ingredients

Vinaigrette

• 1/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard or spicy brown mustard
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons olive oil

Salad

• 1 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces (about 2 1/2 cups)
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 3 tablespoons dried cranberries or cherries
• 5 ounces fresh baby spinach (about 4 cups)
• 1/2 cup (2 oz.) crumbled cow's milk Feta cheese
• 1/4 cup slivered almonds, toasted
• 2 hard-cooked eggs, peeled and lengthwise quartered

Instructions

Vinaigrette

For vinaigrette, in small bowl whisk together cider, vinegar, mustard, sugar, 1/4 teaspoon pepper, cinnamon and 1/8 teaspoon salt. Whisk in 2 tablespoons oil. Cover and refrigerate for up to 1 week. Whisk before serving.

Salad

For salad, preheat oven or toaster oven to 400°F. In medium bowl toss together squash, 2 tablespoons oil, syrup, 1/2 teaspoon pepper and 1/4 teaspoon salt. On foil-lined 10- x 8- x 1-inch baking pan spread squash in single layer. Bake, uncovered, for 20 to 30 minutes or until tender, stirring after 15 minutes. Add cranberries to pan during the last 5 minutes of baking.

In large salad bowl place spinach. Top with warm squash and vinaigrette. Toss until combined. Arrange on four serving plates. Top with cheese and nuts. Garnish with egg quarters. Serve immediately.