Salad
Dec
12
2012

Butternut squash and arugula salad

Print Butternut squash and arugula salad

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Instructions

Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan.
Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender.
Add the cranberries to the pan for the last 5 minutes.
Dressing
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.
Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
To Serve
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper
serve immediately.2.6wk_bootstrap();