Warm Roasted Squash Salad
Serving Size / Yield
- 1 (1 1/2 lb.) butternut squash, peeled and diced
- olive oil
- 1 Tbs. maple syrup
- sea salt and pepper
- 3 Tbs. dried cranberries
- 3/4 C. apple cider
- 2 Tbs. cider vinegar
- 2 Tbs. minced shallots
- 2 tsp. Dijon mustard
- 4 oz. baby arugula, washed and dried
- 1/2 C. walnut halves, toasted
- 3/4 C. freshly grated Parmesan
Heat the oven to 400 degrees. Put the squash in a bowl. Add 2 Tbs. oil, maple syrup, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the squash on a baking sheet and roast for 15 to 20 minutes. Turn once. Add the cranberries to the pan in the last 5 minutes.
Meanwhile, combine the apple cider, cider vinegar, and shallots in a small pot and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, or until the cider is reduced to 1/4 C. Take off the heat ad whisk in the mustard, 1/2 C. oil, 1 tsp. salt, and 1/2 tsp. pepper. Mix well.
Put the arugula in a large bowl and add the roasted squash mixture, the walnuts, and the Parmesan. Add just enough vinaigrette to moisten and toss well. Sprinkle with salt and pepper to taste. Serve immediately.