Warm Squash and Potato Salad with Maple-Balsamic Vinaigrette | Jones Winery

Ingredients

• 1 large butternut squash, peeled and cut in ¾-inch dice
• 2 large russet potatoes, peeled and cut in ¾-inch dice
• ½ cup extra-virgin olive oil; divided
• 1 shallot or leek, finely chopped (if using leek be sure to wash in a large bowl of cold water)
• ¼ cup Jones Woodlands White Wine (or a semi-sweet white wine)
• ¼ cup balsamic vinegar
• 4 Tbsp pure maple syrup; divided
• ½ cup pecans, toasted
• 3 Tbsp dried cranberries