Recipe - Arugula Salad With Maple Roasted Butternut Squash

This gourmet fall salad combines fall favorites like butternut squash, and the cool-weather lover, arugula, with cranberries and apple and maple flavors for a truly amazing taste treat with the flavor of autumn!

Arugula Salad With Maple Roasted Butternut Squash
(Serves 4-6.)

Cucurbita moschata 'Butternut'. (Photo credit: Wikipedia)

Ingredients:

1 (1.5 to 2 lb) butternut squash
2 Tbsp light olive oil
2 Tbsp real maple syrup
1 tsp kosher salt
1/2 tsp ground black pepper
3 Tbsp dried cranberries
3/4 cup apple juice
2 Tbsp apple cider vinegar
2 Tbsp shallots, minced
2 tsp Dijon mustard
1/2 cup light olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
4-6 ounces baby arugula, washed and dried
1/2 cup walnuts pieces, toasted
3/4 cup freshly grated Parmesan

Directions:

• Preheat the oven to 400 degrees F.
• Cut squash in half, scoop out the seeds and pulp, remove rind, and cut into 1 inch pieces.
• Place the squash on a baking sheet and sprinkle with olive oil, maple syrup, salt and teaspoon pepper and mix to coat well.
• Put in preheated oven and roast for 10 minutes, turn, and roast an additional 10 to 15 minutes or until tender and browning.
• Just before removing, sprinkle cranberries on top and put back in oven for final minutes - about 2 or 3 minutes is enough.
• Meanwhile, in a small saucepan, whisk together the apple juice, apple cider, and shallots and bring to a boil over medium heat; cook until this liquid is reduced to about 1/4 cup, for about 5 to 10 minutes.
• Remove from heat and whisk in the Dijon mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to make the vinaigrette dressing.
• To assemble, put the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and Parmesan. 
• Drizzle a little vinaigrette over the salad and toss to combine. Add more vinaigrette if desired, taste, and add more kosher salt and pepper if needed.
• Serve immediately.