Butternut Squash and Arugula Salad

October 11, 2017

Butternut Squash and Arugula Salad
Print Recipe
Servings
2 servings
Servings
2 servings
Butternut Squash and Arugula Salad
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Salad
Apple Cider Dressing
Servings: servings
Instructions
  1. Heat the oven to 400º. Place a piece of parchment paper on a large baking sheet.
  2. Place the diced butternut squash on the prepared baking sheet. Drizzle the squash with olive oil, salt, and pepper and toss to coat the squash evenly. Roast the squash for 30 minutes, flipping every 10 minutes. Add the dried cranberries to the squash for the last 5 minutes of roasting.
  3. Meanwhile, make the dressing. Place the onion, vinegar, apple cider, salt, and pepper in a small saucepan over medium-high heat. Bring the mixture to a boil and reduce the heat to medium. Simmer the mixture for 8-10 minutes, or until it has reduced to about half. Whisk in the dijon mustard and olive oil.
  4. Once the squash has been roasted and the dressing has been prepared, assemble the salad. Place the arugula, squash, walnuts, croutons, and cheeses in a large salad bowl. Drizzle a few tablespoons of dressing over the salad and toss to combine.
  5. Serve the salad into two dinner-sized portions or four side-sized portions. Reserve the remaining salad dressing for later.
Recipe Notes

* Make homemade croutons with my recipe for Rosemary Thyme Croutons.

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