Butternut Squash Salad
Ingredients
- 1 1/2 lbs butternut squash, peeled, deseeded and cubed
- 2 TB olive oil (big drizzle)
- 1 TB maple syrup
- Salt and pepper, to taste
- 3 TB dried cranberries
- 3/4 cup apple cider (or juice)
- 2 TB apple cider vinegar
- 2 TB shallots, minced
- 2 tsp mustard
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 oz arugula
- Parmesan cheese, grated (about 3/4 cup)
- 1/2 cup toasted walnuts
Instructions
- Toss the cubed squash with 2 TB olive oil, maple syrup, salt and pepper on a large sheet pan. Roast at 450 degrees for 15 minutes, turning with a spatula, and add the cranberries for the last five minutes.
- For the warm vinaigrette: reduce the apple cider, vinegar, and shallots for 6-8 minutes. Whisk in the mustard, then emulsify with 1/2 cup olive oil. Season with 1/2 tsp salt and 1/4 tsp pepper and whisk together.
- Toast the walnuts dry in a pan. Put the warm butternut squash on top of the arugula, top with the toasted walnuts and grated parmesan, pour over the vinaigrette, and toss together.
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