Author Notes
Arugula tossed with roasted butternut squash, dried cranberries, and toasted walnuts. —Half-Buzzed Hostess
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Ingredients
- For the salad:
-
1.5 pounds
butternut squash, cut into 3/4-inch dice
-
1/2 cup
walnut halves, toasted
-
1/4 cup
dried cranberries
- For the dressing:
-
1/4 cup
balsamic vinegar
-
1/2 cup
olive oil
-
1 tablespoon
maple syrup
Directions
-
Adapted liberally from Ina Garten.
Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 20-25 minutes, turning once, until tender. Meanwhile, make your dressing by whisking all ingredients together in a bowl, and adding salt and pepper to taste.
-
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and cranberries. Spoon just enough vinaigrette over the salad to moisten and toss well. Serve immediately. [The salad can also be made a day in advance. Toss with dressing immediately before serving.]
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