spicy butternut squash salad with apple cider and maple vinaigrette

A delicious winter salad. Serve with fresh bread and a glass of Malbec.


1 butternut squash, peeled and cubed

cayenne pepper



2 tablespoons toasted pine nuts

1/2 red onion, sliced

1/4 cup good Parmagiano Reggiano, grated

Kosher salt


1/2 cup light olive oil or grapeseed oil

1/8 cup or 2 tablespoons apple cider vinegar

1 teaspoon pure maple syrup

  • Preheat oven to 400 degrees
  • Add squash to a rimmed cookie sheet, drizzle with olive oil and Kosher salt, sprinkle cayenne lightly on squash and toss
  • Bake for approx. 30 minutes until crispy
  • Mix dressing ingredients
  • Add lettuces to serving dish, add squash, onion, pine nuts and cheese
  • Lightly add dressing and toss (all dressing might not be used)

A Jackie O’ Recipe