Sweet roasted butternut squash, crisp apples, tart cranberries, and peppery arugula come together in this colorful seasonal salad. Finished with a tangy apple cider–Dijon vinaigrette, it is hearty enough for a light meal and beautiful enough for a holiday table.
Ingredients
- 2 butternut squash, peeled and cut into ½ cubes
- 2 apples, cubed
- Good Extra-Virgin olive oil
- 2 tablespoons pure maple syrup
- Good salt and freshly ground black pepper
- 8 tablespoons dried cranberries
- 4 tablespoons apple cider or apple juice
- 4 tablespoons cider vinegar
- 4 tablespoons minced shallots or one onion chopped
- 4 teaspoons Dijon mustard
- 8 ounces baby arugula, washed and spun dry
- Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula on a large platter and add the roasted squash mixture and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
