Equipment

• Oven

Ingredients

• 1 Butternut Squash peeled and diced

• Olive oil drizzled over butternut squash

• 2 tbsp finely chopped onions or minced shallots

• 1 tbsp Maple Syrup

• Salt and Pepper

• 1 cup Apple Cider Vinegar or unsweetened Apple juice

• 4 ounces Baby Spinach and Arugula washed and dried

• 1/2 cup Walnuts halves, toasted optional

• 2 tsp. Mustard

• 3/4 cup Parmesan, grated

Instructions

• Preheat oven to 400 degrees fahrenheit

• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.

• While the squash is roasting, combine the apple cider, vinegar, and onion/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 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

• Place the arugula and baby spinach in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

• Enjoy!!

Notes

This is a delicious salad.