ROASTED BUTTERNUT SQUASH SALAD

ROASTED BUTTERNUT SQUASH SALAD image

Yield 4 servings

Number Of Ingredients 11

1 (1 1/2 lb) butternut squash, peeled and 3/4 inch diced
Olive oil
1 tbsp maple syrup
Kosher salt and fresh ground pepper
3 tbsp fried craneberries
3/4 cup apple juice or cider
2 tbsp cider vinegar
2 tbsp minced shallots
2 tsp Dijon mustard
4 oz baby arugula, washed and dried
1/2 cup walnut halves, toasted

Steps:

Preheat oven to 400F. Place squash on a sheet pan. Add 2 tbsp olive oil, maple syrup, 1 tsp salt and 1/2 tsp pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the craneberries to the pan for the last 5 minutes. While the squash is roastin, combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 tio 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 tsp salt and 1/2 tsp pepper. Place the arugula in a large salad bowl and add the toasted sqush mixture, walnuts. Spoon just enough vinaigrette over the salad tomoisten and toss well. Season to taste and serve immediately.