Roasted Butternut Squash Salad

From YavelWiki

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Current revision as of 19:16, 1 January 2016

Ingredients

• 1-2 pound butternut squash, cut into ½ cubes and peeled
• 2 Tablespoons Olive oil
• 1 Tablespoon maple syrup
• 1 Teaspoon Salt
• ½ Teaspoon pepper
• 3 Tablespoons dried cranberries
• ¾ cup apple juice
• 2 Tablespoons shallots, minced
• 2 Tablespoons cider vinegar
• 2 Teaspoons Dijon mustard
• ½ Cup olive oil
• Baby arugula
• ¾ cup grated Parmesan

Directions

1. Pre-heat oven to 400 degrees
2. Mix the olive oil, maple syrup, salt and pepper into a small bowl.
3. Place butternut squash into a bowl and pour the mix onto the squash and toss.
4. Roast the squash for about 20 minutes; flip once, until it is golden brown and tender. Add cranberries
5. In a small pot, mix apple juice, vinegar and shallots. Bring to a boil over medium heat.
6. Cook for about 8 minutes and mixture is about a quarter cup.
7. Remove from heat and whisk in mustard, oil, salt and pepper.
8. Put the arugula into a large salad bowl; add the squash, Parmesan cheese. Lightly drizzle the mustard mixture and then toss the salad.
9. If needed sprinkle a little salt and pepper. Serve