This salad is super easy to toss together. To save time, prepare and cook the squash another day (maybe working into your Sunday prep). You can warm squash in the oven for 10-15 minutes while making your vinaigrette and mixing salad ingredients together.
I promise you will not be disappointed if you give this salad a try!
Serves 4 (or 2 if hungry)
1 medium butternut squash, peeled and cubed
4 oz baby arugula
3 Tbs dried unsweetened cranberries
1/2 cup walnut halves, toasted
1 Tbs pure maple syrup
2 Tbs minced shallots
2 tsp Dijon or stone ground mustard
1/4 cup apple cider vinegar
1/2 cup + 2 Tbs Olive oil
Salt and pepper to taste
1) Preheat oven to 400 degrees.
2) Place squash on sheet pan with 2 Tbs olive oil, maple syrup, salt and pepper and toss to coast. Roast for 15-20 minutes or until fork tender and starting to brown. Add dried cranberries and roast for another 5 minutes.
3) While squash is roasting, combine apple cider vinegar, shallots, mustard, and 1/2 cup olive oil and whisk to mix.
4) Place arugula in large bowl, add squash/cranberries, and toasted walnuts. Drizzle just enough of the vinaigrette over salad to moisten and then toss well. Divide among serving bowls and enjoy!