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Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ina Garten
  • 43 minutes
  • Serves 4

INGREDIENTS

1

butternut squash

4 oz

Baby arugula

3 tbsp

Cranberries, dried

2 tbsp

Shallots

2 tsp

Dijon mustard

1 tbsp

Maple syrup, pure

1

Kosher salt and freshly ground black pepper

2 tbsp

Cider vinegar

1

Olive oil, Good

1/2 cup

Walnuts, toasted halves

3/4 cup

Apple cider or apple juice

3/4 cup

Parmesan