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Butternut Squash Salad

February 21, 2011

This recipe is probably best prepared in autumn when you can get butternut squash and a little late-season arugula at the farmer’s market. But several weeks ago,  I broke down and made this in the middle of winter. It was delicious and quite a treat for us!

If you don’t have the ingredients for the dressing, just make your own vinaigrette to taste. It will still be delicious. (This is what I did; I don’t keep apple juice around.)

Butternut Squash Salad

2 C. peeled and cube butternut (or buttercup) squash

1 C. dried cranberries and/or cherries

1 package arugula

salt and pepper, to taste

1 T. olive oil

1 T. maple syrup

1 small package walnuts, chopped (about 1/4-1/2 C.)

1/4 C. grated Parmesan cheese

To make dressing: Add the following in a jar and shake well: 1/4 C. apple juice, 2 T. apple cider vinegar, 1/4 C. chopped shallots, 2 T. mustard, and 1/2 C. extra virgin olive oil.

Place the squash on a rimmed cookie sheet. Sprinkle with salt and pepper, 1 T. olive oil, and 1 T. maple syrup. Mix together with your hands–or a spoon if you’d rather not get them dirty. Bake in a preheated 450 oven for 10 minutes. Add the cranberries and bake for another 10 minutes. Remove from oven. When ready to serve the salad, pour the squash over the arugula, sprinkle with the walnuts and cheese, and drizzle with the dressing.

(You can make this vegan-friendly by omitting the cheese.)

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