Arugula Salad with Roasted Butternut Squash
Contributed by, BMC Teaching Kitchen
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
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.
Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
For the dressing: whisk together olive oil, apple cider vinegar, mustard, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper.
Place the arugula in a large salad bowl, toss with dressing. Top salad with roasted squash mixture,, and walnuts.