Mixed Greens and Pan-Roasted Butternut Squash Salad

• 1 cup fresh apple cider
• 14 cup cider vinegar
• 3 tablespoons minced shallots (from about 2 medium)
• 2 teaspoons Dijon mustard
• 12 cup canola oil or 12 cup other neutral oil
• kosher salt & freshly ground black pepper
• one 1 1/4 -pound butternut squash, peeled, seeded, and cut into 1/2-inch dice (4 cups)
• extra virgin olive oil
• kosher salt & freshly ground black pepper
• 8 cups mixed greens
• 2 crips tart apples (such as Granny Smith)
• 2 ounces aged cheddar cheese or 2 ounces gouda cheese, shaved with a vegetable peeler or 2 ounces cheese, plane
• 12 cup sweet and spicy walnuts
• 1 large egg white
• 4 cups walnut halves
• 12 cup granulated sugar
• 14 cup packed light brown sugar
• 12 teaspoon ground ginger
• 12 teaspoon kosher salt
• 12 teaspoon fresh coarse ground black pepper

1. To make the vinaigrette: In a small saucepan, bring the apple cider to a boil and cook until reduced to 1/4 cup.
2. Let cool completely.
3. In a medium bowl, combine the vinegar, shallots, mustard, and reduced apple cider.
4. Whisk well and continue whisking while adding the oil in a slow, steady steam stream until emulsified.
5. Season to taste with salt and pepper.
6. The vinaigrette can be transferred to a tightly closed jar and refrigerated for up to 1 week.
7. (Shake well to reemulsify before using.
8. ).
9. To make the salad: in a large bowl, toss the squash with just enough oil to lightly coat and season with salt and pepper.
10. Heat a large nonstick skillet over medium heat.
11. Working in batches, add the squash in a single layer, cover and cook, stirring occasionally, until tender, about 5 minutes.
12. Uncover and cook, tossing occasionally, until browned, about 2 minutes longer.
13. Transfer to a plate.
14. Repeat with the remaining squash.
15. Let cool.
16. In a large bowl, combine the greens, apples, and squash.
17. Gently toss with just enough vinaigrette to lightly coat.
18. Any leftover vinaigrette can be refrigerated for up to 1 week.
19. Divide among six serving plates and top with the cheese and walnuts.
20. For the walnuts:.
21. Preheat the oven to 300F Line a half sheet pan with a Silpat or other nonstick silicone baking mat, or parchment paper.
22. In a large bowl, beat the egg white until soft peaks form.
23. Add the walnuts and toss gently until well coated.
24. In a medium bowl, combine the sugars, ginger, salt, and pepper.
25. Sprinkle over the walnuts and gently fold until the nuts are evenly coated.
26. Spread in a single layer on the pan.
27. Bake, stirring every 10 minutes, until golden brown, about 45 minutes.
28. Transfer the pan to a wire rack.
29. Separate the nut with a fork and let cool completely in the pan.
30. The cooled nuts will keep in an airtight container for up to 1 week, but are best when fresh.

apple cider, cider vinegar, shallots, mustard, canola oil, kosher salt, butternut squash, extra virgin olive oil, kosher salt, mixed greens, apples, cheddar cheese, sweet, egg white, walnut halves, sugar, brown sugar, ground ginger, kosher salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/mixed-greens-and-pan-roasted-butternut-squash-salad-492654 (may not work)