Butternut Squash Salad

N O V E M B E R 2 0 2 5 R E C I P E O F T H E M O N T H Butternut Squash Salad INGREDIENTS • 1 1/2 lbs. butternut squash, peeled and ¾ inch diced • 1 Tbsp. maple syrup • 2 Tbsp. + 1/4 cup olive oil, divided • 1 tsp. Kosher salt, divided • 1 tsp. coarsely ground black pepper, divided • 3 Tbsp. dried cranberries, or raisins • 3/4 cup apple juice/apple cider • 2 Tbsp. apple cider vinegar • 2 Tbsp. shallots, minced from one large shallot/red onion • 2 tsp. Dijon mustard • 6-8 cups arugula/mixed greens • 1/2 cup walnut halves, toasted • 1/4 cup shaved Parmesan cheese DIRECTIONS 1. Preheat the oven to 400°F. Place the butternut squash on a baking sheet. Drizzle it with maple syrup and 2 TBSP of olive oil. Sprinkle with 1 tsp kosher salt, and ½ tsp black pepper. Toss to ensure squash is coated. Place it in the oven and roast for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, add the cranberries. 2. Place apple juice, cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat. Whisk in the Dijon mustard, 1/4 cup of olive oil, 1 tsp salt, and 1/2 tsp pepper. Whisk until emulsified. 3. Place the arugula/salad greens in a large salad bowl. Pour over the dressing and give it a big toss. Add the roasted butternut squash and cranberries. Top it off with toasted walnuts and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy! NUTRITIONAL INFORMATION (1 Serving) Calories 256 Total fat 10 g Saturated Fat 1 g Sodium 635 mg Carbohydrate 30g Dietary Fiber 6 g Total sugars 20 g Protein 5 g Makes: 4 Servings