Roasted Butternut Squash Salad
Ingredients
Roasted Squash
Vinaigrette
Salad
Instructions
- 1
Preheat the oven to 400°F.
- 2
Place the butternut squash on a sheet pan. Add 2 Tbsp olive oil, maple syrup, 1 tsp salt, and ½ tsp pepper and toss to coat.
- 3
Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- 4
While the squash is roasting, prepare the vinaigrette:
- 5
Remove the vinaigrette from heat and whisk in the mustard, ½ cup olive oil, 1 tsp salt, and ½ tsp pepper.
- 6
Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and grated Parmesan.
- 7
Spoon just enough vinaigrette over the salad to moisten and toss well.
- 8
Sprinkle with salt and pepper and serve immediately.
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