Roasted Butternut Squash Salad
- For the salad:
- 1.5 pounds butternut squash, cut into 3/4-inch dice
- 1/2 cup walnut halves, toasted
- 1/4 cup dried cranberries
- For the dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon maple syrup
- Adapted liberally from Ina Garten.rnPreheat the oven to 400 degrees. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 20-25 minutes, turning once, until tender. Meanwhile, make your dressing by whisking all ingredients together in a bowl, and adding salt and pepper to taste.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and cranberries. Spoon just enough vinaigrette over the salad to moisten and toss well. Serve immediately. The salad can also be made a day in advance. Toss with dressing immediately before serving.
salad, butternut squash, walnut halves, cranberries, balsamic vinegar, olive oil, maple syrup
Taken from food52.com/recipes/14941-roasted-butternut-squash-salad (may not work)