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A delicious wintertime salad.
Yield: 4
1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
Good olive oil for salad
Good coconut or grapeseed oil for roasting
1 tablespoon pure maple syrup
sea salt and freshly ground black pepper
1/2 cup fresh dehydrated cranberries
¾ cup fresh pressed apple juice
2 tablespoons raw apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula or baby spinach, washed and spun dry
½ cup walnut halves, covered in honey and toasted lightly
optional: herbed chevre, sliced
Preheat the oven to 400 degrees.
Place the squash in a bowl and coat with coconut oil or grapeseed oil, 1 tsp sea salt, and 1/2 tsp pepper. Place on a sheet pan. Roast the squash for 15 minutes, turning once, at 10 minutes. Should be just tender. Add cranberries for 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Place the arugula/ spinach in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.
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1st Keep
 Nonie
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 tyrob56
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