1 ½ pounds Butternut Squash, peeled & ¾” diced          2 T. Cider Vinegar

Olive Oil                                                                          2 T. minced Shallots

1 T. pure Maple Syrup                                                     2 tsp. Dijon Mustard

Kosher Salt & freshly ground Black Pepper                   4 oz. Baby Arugula, washed & spun dry

3 T. Dried Cranberries                                                     ½ cup Walnut Halves, toasted

¾ cup Apple Cider or Apple Juice                                  ¾ cup freshly grated Parmesan Cheese

Preheat oven to 400 degrees.


Place the squash on a sheet pan.  Add 2 T. olive oil, the maple syrup, 1 tsp. salt, and ½ tsp. pepper and toss.

Roast the squash for 15 to 20 min, turning once, until tender.  Add the cranberries to the pan for the last 5 min.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.  Cook for 6 to 8 min, until the cider is reduced to about ¼ cup.  Off the heat, whisk in the mustard, ½ cup olive oil, 1 tsp. salt, and ½ tsp. pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.  Spoon just enough vinaigrette over the salad to moisten, and toss well.  Sprinkle with salt and pepper and serve immediately.


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