Talk about a multi-tasking salad! This one is loaded with all things good and nutritious; From the beta carotene, among other important nutrients, packed with butternut squash, to omega-3 loaded walnuts. Arugula, which is a superfood, is loaded with vitamin A, C and folate, and provides 100% of your daily vitamin K intake, which is important in preventing blood clotting.
- good olive oil
- 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
- 1 tablespoon of pure maple syrup
- kosher salt and freshly ground black pepper
- 3 tablespoons of dried cranberries
- 3/4 cup of apple cider or apple juice
- 2 tablespoons of cider vinegar
- 2 tablespoons of minced shallots
- 2 teaspoons of Dijon mustard
- 4 ounces of baby arugula, washed and spun dry or pre-washed bagged
- 1/2 cup of walnut halves, toasted
- Preheat the oven to 400 degrees.
- Place the squash on a sheet pan. Add 2 tablespoons of the olive oil, the maple syrup, 1 teaspoon salt and ½ 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, until the cider is reduced to about ¼ cup.
- Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture and the walnuts.
- Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with the salt and pepper and serve immediately.