Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients

• 0.8 cup apple juice 
• 4 ounces baby arugula dry washed and spun
• 1.5 pound butternut squash diced peeled
• 2 tablespoons cider vinegar 
• 2 teaspoons dijon mustard 
• 3 tablespoons cranberries dried
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon maple syrup pure
• 4 servings olive oil good
• 0.8 cup parmesan freshly grated
• 2 tablespoons shallots minced
• 0.5 cup walnuts halves toasted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Place the butternut squash on a sheet pan.
4. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
5. Add the cranberries to the pan for the last 5 minutes.
6. 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 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
7. Place the arugula 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.
8. Sprinkle with salt and pepper and serve immediately.