Arugula salad with roasted butternut squash, apple, walnuts and cranberries with maple vinaigrette made with cider vinegar and shallot.
- 2 cups butternut squash, peeled, deseeded and cubed into bite sized pieces
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper
- 1/2 cup maple roasted walnuts
- 1 to 2 teaspoons pure maple syrup, dark or amber
- 4 cups baby arugula
- 1 medium apple, cored and cubed
- 1/3 cup dried cranberries
- 1/4 cup apple cider vinegar
- 1 teaspoon shallot, finely minced
- 1 teaspoon Dijon mustard
- 2 teaspoons pure maple syrup, dark or amber
- salt and pepper, to taste
- 1/4 cup extra virgin olive oil
- Preheat your oven to 375 degrees. Line a baking sheet with parchment.
- Spread the cubes of butternut squash onto the baking sheet. Drizzle with some olive oil and a pinch or two of kosher salt and black pepper. Toss the cubes with your hands to get them all coated. Bake for about 45 minutes or until softened. I like to bake them until they just begin to get a tiny bit of a char on the tops.
- Remove the squash from the oven and set aside to cool. Reduce the oven temperature to 350 degrees.
- Line a small baking sheet with parchment. Place the walnuts on the baking sheet and toss with just a drizzle of maple syrup and a small pinch of kosher salt. Bake for 5 minutes.
- Remove the walnuts and set aside to cool.In a small bowl, whisk the ingredients for the vinaigrette. Set aside.
- Compose the salads on two large dinner plates. Begin with the baby arugula, then top with some cubes of the butternut squash, apple, cranberries and the walnuts. Top each salad off with some dressing.
- Calories: 324
- Sugar: 25 g
- Sodium: 476 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 8 g