Roasted Butternut Squash and Apple Salad
1 1-2 pound butternut squash, peeled, diced
1/4 cup + 2 tablespoons olive oil
1 tablespoon maple syrup
3/4 cup apple cider or apple juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
4 ounces arugula, washed and spun dry
2 local apples, diced
1 cup pecan halves
1/4 cup raw pumpkin seeds
1/2 cup dried cranberries
sea salt and freshly ground pepper to taste
- Preheat oven to 400°F. Put squash on a roasting pan and toss with 2 tablespoons olive oil, maple syrup, salt and pepper. Roast for 15 minutes. Turn and roast 15 minutes more or until tender. Remove from oven and cool.
- Bring cider or juice and vinegar to a boil in a small saucepan over medium high heat and cook for 10 minutes, reducing to 1/4 cup. Remove from heat and whisk in the mustard, 1/4 cup olive oil, salt and pepper to taste.
- Place arugula and squash in a bowl and spoon enough dressing over to moisten, and then toss well. Plate on a large platter. Scatter the apples, pecans, pumpkin seeds and dried cranberries on top and serve immediately. Serves 4.