Roasted Butternut Squash Salad With Warm Cider Vinaigrette

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces
• 1/2 cup plus 2 tbsp. extra virgin olive oil, divided
• 1 tablespoon maple syrup
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or 3/4 cup apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons shallots, minced
• 2 tablespoons dijon mustard
• 4 ounces baby arugula
• 1/2 cup toasted walnut halves
• 3/4 cup parmesan cheese, grated

Recipe

• 1 heat oven to 400°f.
• 2 in a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
• 3 roast squash until tender, turning once, 15-20 minutes. add cranberries to pan for the last 5 minutes.
• 4 while squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
• 5 remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
• 6 place arugula in a large serving bowl. add roasted squash mixture, walnuts and parmesan. spoon just enough vinaigrette over salad to moisten, then toss well.
• 7 sprinkle with salt and pepper and serve immediately.