Arugula Salad With Maple Roasted Butternut Squash
A seasonal salad featuring roasted butternut squash with maple syrup glaze, tossed with fresh baby arugula, toasted walnuts, and Parmesan cheese, dressed with a apple cider vinaigrette.
Ingredients
butternut squash1 (1.5 to 2 lb), cut into 1 inch pieces
(680g)Extra Virgin Olive Oil2 tbsp, for roasting
(30g)Organic Maple Syrup2 tbsp
(30g)Coarse Kosher Salt1 tsp, for roasting
(6g)Ground black pepper1/2 tsp, for roasting
(1g)dried cranberries3 tbsp
(45g)apple juice3/4 cup
(180g)Organic Apple Cider Vinegar Enhanced - Honey2 tbsp
(30g)shallots, minced2 tbsp
(30g)Dijon mustard2 tsp
(10g)Extra Virgin Olive Oil1/2 cup, for dressing
(120g)Coarse Kosher Salt1 tsp, for dressing
(6g)Ground black pepper1/2 tsp, for dressing
(1g)baby arugula4 ounces, washed and dried
(113g)walnuts pieces1/2 cup, toasted
(60g)Parmesan & Romano Cheese3/4 cup, freshly grated
(180g)