I'm not sure what attracted me to this salad, but it seemed like an interesting vegetarian meal. I figured with the addition of butternut squash the salad would be filling enough to constitute an entire meal. Generally I require meat of some sort to consider a salad as an entire meal (see my Chicken Soba Salad for a perfect example of what I consider an entree salad), but in this case the butternut squash seemed both entree-worthy and incredibly seasonally appropriate. The fact that the dressing was a warm cider vinaigrette made it even more seasonal. Did I mention that it suddenly got really cold in NYC over the weekend? It is supposed to be a high of 46 degrees tomorrow! That's crazy! But it is perfect butternut squash soup weather (supposing of course that we had another squash).
Anyway, this was an interesting salad. And a very autumnal one. I liked it and it was very filling, but it verged on being a little too sweet for me. In the future I will probably cut out the maple syrup while roasting the squash because with the Craisins (which are sweetened), the apple cider (sweetened) and the cider vinegar it got a little cloyingly sweet. I would definitely make the dressing again, because I really enjoyed it (although it did require more effort than our usual vinaigrettes). I would also make the salad again, but with a few minor adjustments.
Recipe after the jump!