Arugula Salad with Roasted Butternut Squash
EntréeSalads, American
Contributed by, BMC Teaching Kitchen
Ingredients
1
butternut medium squash (about 1.5 pounds), peeled and cut into 3/4 inch chunks
2
tbsp olive oil
1
tbsp rosemary, chopped
1
tbsp pure maple syrup
1/2
tsp EACH salt and pepper, divided
1/4
cup dried cranberries or cherries
6
ounces baby arugula
1/2
cup walnuts halves, toasted
1/4
cup olive oil
3
tbsp apple cider vinegar
1
tbsp minced shallots or onion
2
tsp Dijon mustard
2
tsp maple syrup
Instructions
Step 1
Preheat the oven to 400 degrees. Place the butternut squash chunks on a sheet pan and toss with 2 tbsp olive oil, rosemary, maple syrup, 1/4 tsp salt and 1/4 tsp pepper.
Step 2
Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
Step 3
For the dressing: whisk together olive oil, apple cider vinegar, mustard, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper.
Step 4
Place the arugula in a large salad bowl, toss with dressing. Top salad with roasted squash mixture,, and walnuts.