Roasted Butternut Squash Salad with Warm Cider Vinaigrette | Recipe Cart
Roasted Butternut Squash with Warm Cider Vinaigrette on a bed of arugula and toasted walnuts for a flavorful side or light dinner. Perfect in 43 minutes! 🍏🤖
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Stove
- Whisk
- Serving bowl
- Measuring spoon
- Measuring cup
- Grater
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt
- freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
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