Roasted squash salad with arugula
Description
The recipe won't take much time. This bright, sunny salad will lift your spirits on a winter day. Serve at the table.
Instructions
- 1
Step 1
1. Toast the walnut halves in a skillet for 5 minutes. Preheat the oven to 200 degrees.
- 2
Step 2
2. Peel the squash and remove the seeds, then cut into 2 cm cubes. Place the squash on a baking sheet.
- 3
Step 3
3. Add 2 tablespoons of olive oil, maple syrup, 1 teaspoon of salt, 1/2 teaspoon of ground pepper, and mix. Bake the squash in the oven for 15–20 minutes until done, flipping once.
- 4
Step 4
4. Add the cranberries to the baking sheet during the last 5 minutes of cooking.
- 5
Step 5
5. While the squash is roasting, combine orange juice, apple cider vinegar, and minced shallot in a small saucepan. Bring to a boil over high heat. Cook for 6-8 minutes, until the liquid reduces to 1/4 cup.
- 6
Step 6
6. Add mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon ground pepper, whisk to combine.
- 7
Step 7
7. Wash and dry the arugula with paper towels. Place the arugula in a large salad bowl and add the roasted squash with cranberries, walnuts, and grated Parmesan. Add enough dressing and toss thoroughly.
- 8
Step 8
8. Season the salad with salt and pepper and serve immediately.