More food for thought - fresh apple cider isn't around for very long, so you should probably make this this weekend!
Salad serves 6.
3/4 cup fresh Apple Cider
3 tablespoons Apple Cider Vinegar
2 tablespoons finely chopped shallots
1 teaspoon dijon mustard
1/4 cup good quality olive oil, or walnut oil if you have it
6 ounces leafy greens (I used 3 ounces baby kale & 3 ounces baby spinach)
1 small head of radicchio, cut into 1/4" slices
1 carnival or delicata squash, cut into 1/4" discs, then quartered
1 honey crisp apple, halved and thinly sliced
1 asian pear (or of your favorite variety), halved and thinly sliced
1 small red onion, cut into 1/4" slices
For the vinaigrette:
In a small sauce pan, over medium heat, combine the apple cider, apple cider vinegar, and finely chopped shallots. Let this come to a simmer or light boil for 6-8 minutes, until the mixture has reduced by half. Remove from the heat, and whisk in the Dijon mustard, and olive oil. Let cool to room temperature, or until warm.
For the salad:
Preheat the oven to 400 degrees. Chop the squash (discard the seeds) and the red onions, and spread on a baking sheet, drizzled with olive oil, salt, and pepper. Roast for 25 minutes, tossing occasionally. Remove, and set aside.
In the meantime, slice the radicchio, apple, and pear. Combine these with the spinach and kale, and top with the roasted squash and red onion rings.
Toss with the vinaigrette, and enjoy!