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Squash Harvest Salad Recipe

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This recipe for Squash Harvest Salad is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butternut squash cubed
1 T syrup
3 T dried cranberries
3/4 c apple juice
2 T cider vinegar
2 T minced shallots
2 T Dijon mustard
4 oz arugula
1/2 c toasted walnuts, or pumpkin seeds
3/4 c parmesan
Salt and pepper
Olive oil
Directions:
Directions:
Preheat oven to 400º
Roast squash after coating with olive oil, syrup, salt and pepper. Roast 15-20 minutes. Add cranberries the last 5 minutes. Combine apple cider, vinegar, and shallots, and bring to a boil, cooking for 6-8 minutes. Remove from heat and whisk in 1/2 c olive oil, salt and pepper.
Place the arugula in a bowl and add the roasted squash, walnuts, Parmesan, and vinaigrette.

 

 

 

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