Cooking

 Roasted Butternut and Arugula Salad

Ingredients:

8oz Arugula
1# butternut squash (peeled and diced 1” cubes)
1/2 cup + 2 Tbls olive oil
1 Tbls maple syrup
3/4 cup apple juice
2 Tbls cider vinegar
2 Tbls. minced shallots
2 tsp dijon mustard
Toasted pumpkin seeds or walnuts
Dried Cranberries
Crumbled goat cheese

Directions:

Place peeled and diced squash on sheet pan and toss with 2 Tbls olive oil, maple syrup, salt and pepper. Roast 20 minutes at 400 degrees, turning once.  Combine apple juice, vinegar and shallots in small saucepan and bring to a boil over med-high heat. Cook until cider is reduced to 1/4 cup (about 6 min).  Remove from heat and whisk in mustard, 1/2 cup oil oil salt and pepper.  Spoon just enough vinaigrette over salad to moisten.  Add warm squash, pumpkin seeds, cranberries and goat cheese.  Serve immediately.