Butternut Squash Salad Recipe

NOVEMBER 2024 RECIPE OF THE MONTH 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 Makes: 4 Servings cheese. Taste and season with salt and pepper, if necessary. Enjoy! NUTRITIONAL INFORMATION (1 Serving) Calories 256 Carbohydrate 30g Total fat 10 g Dietary Fiber 6 g Saturated Fat 1 g Total sugars 20 g Sodium 635 mg Protein 5 g