Butternut Squash Salad
If you’re into yummy, yellow vegetables, this is a healthy, happy dish with lots of taste and eye appeal.
Ingredients
- Roasted Squash
- 1-1/2 lbs. butternut squash cut into ¾” chunks
- 1-2 Tbs. olive oil
- 1 Tbs. maple syrup
- 1 tsp. salt
- ½ tsp. pepper
- Dressing
- ¾ cup apple cider or apple juice
- 2 Tbs. cider vinegar
- 2 Tbs. shallots minced
- 2 tsp. Dijon mustard
- ½ cup olive oil
- 1 tsp. salt
- ½ tsp pepper
- Salad Mix
- 4- oz baby arugula
- ½ cup pecan or walnut halves toasted
- 3 Tbs. dried cranberries
- ¾ cup Parmesan cheese freshly grated
Instructions
- Add olive oil to squash chunks, (enough to make the pieces shiny), syrup, salt and pepper and toss with hands. Place squash chunks on parchment-lined sheet pan. Roast at 400 degree for 15 to 20 minutes, turning once.
- While the squash is roasting, make the Dressing. Combine apple cider or apple juice, cider vinegar, and minced shallots. Bring to boil and cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
- Off the heat, whisk in Dijon mustard, olive oil, 1 tsp. salt, and 1/2 tsp. pepper.
- Place 4 oz. of baby arugula in salad bowl and add roasted squash mixture, cup pecan (or walnut) halves toasted, dried cranberries, and freshly grated Parmesan
