Roasted Butternut Squash Salad with Warm Cider Vinaigrette
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and fresh ground pepper
- 1/4 cup apple juice
- 1/2 cup olive oil
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons minced shallots
- 5 ounces baby arugula
- 3/4 pound of butternut squash diced in bite-sized pieces (i buy the pre-cut to make life easier)
- 1 tablespoon real maple syrup (don’t skimp-use the real thing)
- 5-6 tablespoons dried cranberries or raisins
- 1/2 cup walnuts or almonds chopped and toasted
- 3/4 cup freshly grated parmesan reggiano cheese
- Carbohydrate 4.04555011816018 g
- Cholesterol 0 mg
- Fat 8.79680857490966 g
- Fiber 0.680490469718659 g
- Protein 1.16464712022987 g
- Saturated Fat 1.20598998862176 g
- Serving Size 1 1 -6 side salads, or 3-4 main dish salad (155g)
- Sodium 78.2171932143799 mg
- Sugar 3.36505964844152 g
- Trans Fat 0.317285022238066 g
- Calories 96 calories
Preheat the oven to 400 degrees.Put the squash, 2 tablespoons of olive oil, the maple syrup, 1 teaspoon of salt and ½ teaspoon of pepper in a mixing bowl and toss until coated.Transfer the squash to a cookie sheet and roast it for about 15-20 minutes. Add the cranberries to the pan, toss everything and bake for an additional 5 minutes.While the squash is roasting, combine the apple juice, the vinegar and the shallots in a saucepan and bring it to a boil over medium heat. Cook it for about 6-8 minutes, until the liquid is reduced to about ¼ cup. Take it off the heat, and whisk in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.Place the arugula in a large bowl and add the roasted squash mixture, the nuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten it, and toss well. Less dressing is better; don’t make it soggy.Season with salt and pepper and serve.
