Roasted Butternut Squash Salad

This recipe comes from the Roasting edition of the Best of Fine Cooking magazine. I couldn't find the sherry vinegar listed in the dressing ingredients so the recipe below reflects my substitutions. It's an unusual salad with the warm squash and onions and well suited for a special meal.

For the Salad:

• 1/2 cup raisins (I used sultanas)
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 tbsp. olive oil
• 2 tbsp. pure maple syrup
• Kosher salt and freshly ground black pepper
• a mixture of red and green Salad greens - I used the Organic Spring mix
• 4 or 5 slices bacon, fried crisp and crumbled
• 1/2 cup toasted pecans
• Feta or goat cheese
• Sherry Vinaigrette dressing (recipe follows)

1. Cover the raisins with the port in a small bowl and let sit 4 hours or overnight.
2. Heat oven to 400º F. Peel the squash and cut into 1/2 inch dice. Thinly slice the red onion.
3. In a bowl, combine the squash, red onion, olive oil and maple syrup.
4. Season with salt and pepper and toss to combine.
5. Spread squash and onions on parchment covered baking sheet and roast, stirring occasionally, until the squash is just cooked through and slightly browned, about 20 minutes. If making ahead, at this point you can refrigerate the squash and onions and rewarm just before serving.
6. Place salad greens in a large bowl and toss with 1/2 cup of the vinaigrette.
7. Arrange on 6 plates.
8. Top each plate of greens with the warm squash and onions.
9. Drain the raisins and sprinkle them over the squash. Add the pecans and bacon and crumble the cheese over each serving. Drizzle a bit more dressing on each salad and serve.

Sherry Maple Vinaigrette

• 1/3 cup cider or white wine vinegar
• 2 tbsp. Sherry
• 1 tsp. Dijon mustard
• 2 tbsp. pure maple syrup
• 1 tbsp. finely chopped shallots or red onion
• 1 cup salad or peanut oil
• Kosher salt and freshly ground black pepper

1. Combine all ingredients in a shaker or glass jar with a tight lid and shake or whisk until well combined.