Roasted Butternut Squash Salad With Cranberries
68
- Prep Time20 min
- Total Time35 min
- Makes4 Servings
(Photo: Roberto Caruso)
A delicious blend of sweet, tart and nutty flavours.
Ingredients
3/4 cup apple juice
2 tbsp cider vinegar
2 garlic cloves, minced
5 tbsp extra-virgin olive oil
2 tsp Dijon mustard
1 butternut squash, about 1.4 kg, washed well
1 tbsp honey
1/2 tsp salt
4 cups baby arugula
1 cup crumbled feta
1/4 cup unsalted raw pepitas
2 tbsp dried cranberries
Instructions
Position racks in upper and lower thirds of oven. Preheat to 400F. Line 2 large baking sheets with foil.
Boil apple juice with vinegar and garlic in a small saucepan. Boil until reduced to 1/4 cup, about 10 min. Remove from heat and whisk in 3 tbsp oil and Dijon.
Cut a large, shallow slit through the skin of squash. Microwave on high to make it easier to cut, 3 to 5 min. Slice unpeeled squash in half and discard seeds. Cut into 1/3-in.-thick slices. Toss with remaining oil, honey and salt until coated. Spread out on prepared baking sheets. Roast until just tender and edges are starting to brown, about 15 min.
Divide arugula among plates. Top with warm squash. Drizzle with dressing. Top with feta, pepitas and cranberries.
Nutrition (per serving)
Calories 470, Protein 11g, Carbohydrates 48g, Fat 30g, Fibre 6g, Sodium 758mg.
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