Butternut Squash Salad with Warm Cider Vinaigrette
Serving Size: 1
Ingredients
1 ½ lbs butternut squash, peeled and diced into ¾ inch pieces
2 T extra virgin olive oil
1 T pure maple syrup
1 tsp salt and freshly ground pepper
¾ C fresh apple juice
2 T apple cider vinegar
½ cup extra virgin olive oil
2 tsp mustard
½ C walnut halves, toasted
¾ C grated goat cheese, optional
1 bag baby arugula, washed
Instructions
Peel and dice the butternut squash.
Place on a parchment paper covered baking sheet.
Add the maple syrup and 2 T olive oil.
Toss and roast, turning once, for approximately 20 minutes, until browned and tender.
While the squash is roasting, combine the apple juice and apple cider vinegar in a small sauce pan and cook over medium heat for 6 minutes.
Remove from heat and stir in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.
In a large salad bowl, add the warm roasted squash mixture, walnuts, apple mixture, and grated goat cheese to your favorite salad greens.
Serve and enjoy.
Notes
This is a traditional smoked salmon, red onion and caper recipe, however you can put any chopped vegetables in that you like.