Butternut Squash Arugula Salad

INGREDIENTS

  • 1 (1 ½ pound) butternut squash peeled and ¾ inch cubed

  • Olive oil for roasting

  • 1 tbsp pure maple syrup

  • Salt and pepper

  • 3 tbsp dried cranberries

  • ¾ cup apple cider or apple juice

  • 2 tbs cider vinegar

  • 2 tbsp minced shallots

  • 2 tsp dijon mustard

  • 4 oz arugula

  • ½ cup walnut halves toasted (or Buck Hill maple roasted walnuts)

  • ¾ cup freshly grated parmesan cheese

DIRECTIONS

  1. Preheat oven to 400 degrees

  2. Place squash on a sheet pan. Add 2 tbsp olive oil, maple syrup, 1 tsp salt, ½ tsp pepper. Roast Squash 15-20 min, turning once until tender. Add cranberries for last 5 minutes

  3. While the squash is roasting, combine d shallots in a small saucepan, bring to boil over medium high heat. Cook 6-8 minutes until reduced to about ¼ cup. Off the heat, wisk in the mustard, ½ cup olive oil, 1 tsp salt and ½ tsp pepper

  4. Place arugula in a large bowl, add the squash mixture, walnuts, and parmesan. Spoon just enough vinaigrette over salad to moisten and toss well. Sprinkle with salt and pepper and serve.

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