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Roasted Butternut Squash Salad




Source of Recipe


Cooking Network Magazine






List of Ingredients



• 1 - 1 1/2 lb butternut squash, peeled & cut into 3/4 inch dice
  
• Good olive oil
  
• 1 tbsp pure maple syrup
  
• Kosher salt/freshly ground pepper
  
• 3 tbsp pure maple syrup
  
• 3/4 cup apple cider or apple juice
  
• 2 tbsp cider vinegar
  
• 2 tbsp minced shallots
  
• 2 tsp Dijon mustard
  
• 4 oz arugula, washed-spun dry
  
• 1/2 cup walnut halves, toasted
  
• 3/4 cup freshly grated Parmesan cheese
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Place the squash on a sheet pan. Add 2 tbsp olive oil, the maple syrup, 1 tsp salt and 1/2 tsp pepper & toss. Roast the squash for 15-20 minutes. Turning once until tender. Add cranberries to pan for last 5 minutes. (However the recipe excluded how many cranberries.)
   
3. While squash is roasting combine the apple cider, vineger and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes until the cider is reduced to about 1/4 cup. Off the heat whisk in mustard, 1/2 cup olive oil, 1 tsp salt and 1/2 tsp pepper.
   
4. Place the arugula in a large salad bowl. Add roasted squash mixture, the walnuts and grated Parmesan cheese. Spoon just enough vinegarette over salad to moisten and toss well. Sprinkle with salt & pepper and serve immediately.