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Arugula Salad with Roasted Butternut Squash

Liz Berg
  • minutes
  • Serves 4

INGREDIENTS

1

butternut squash (about 1 1/2 pounds), peeled and cut into 3/4 inch chunks

2 tbsp

plus 1/3 cup olive oil, divided

1 tbsp

pure maple syrup

Kosher salt and freshly ground black pepper

3 tbsp

dried cranberries

3/4 cup

apple cider

2 tbsp

cider vinegar

2 tbsp

minced shallots

2 tsp

Dijon mustard

4 oz

baby arugula

1/2 cup

walnuts halves, toasted

3/4 cup

freshly grated Parmesan