Butternut Squash Salad

This recipe is very appropriate for the fall (I know its technically winter, but the weather in California has been bipolar lately) and the colors are just BEAUTIFUL! Red, green, orange, white...so festive. The vinaigrette and butternut squash are served warm, and they slightly wilt the arugula and make everything taste so good.

Serves 6.

Ingredients

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-2 cups peeled and cubed butternut squash

-1 tablespoon honey or maple syrup

-2 tablespoons olive oil

-salt and pepper to taste

-4 cups loosely packed arugula

-1/4 cup dried cranberries

-1/3 cup shredded Parmesan cheese

-1 avocado, peeled and cut into cubes

-1/3 cup toasted almonds or walnuts

Dressing

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-3/4 cup apple cider or apple juice

-2 teaspoons apple cider vinegar

-2 tablespoons diced shallots

-1/3 cup oil

-2 tablespoons dijon mustard

-salt and pepper

Assembly

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-Preheat oven to 375 degrees. Spread nuts on a baking pan and toast for 8-10 minutes. Chop coarsely.

-Toss butternut squash with olive oil, honey, salt and pepper and bake for 25 minutes or until roasted. Add the cranberries during the last 5 minutes of baking.

-While the squash is roasting, heat the apple cider, vinegar and shallots over medium heat until the mixture is reduced to 1/2 a cup. Turn off the heat and whisk in oil, dijon nustard, salt and pepper.

-Toss the arugula with the dressing, and layer the butternut squash and cranberry mixture, avocado, toasted nuts and Parmesan cheese.

-Serve warm or cold and enjoy :)

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