Roasted Butternut Squash Salad
Ingredients 1 Butternut Squash (peeled, deseeded and diced) 2 tbsp Olive Oil 2oz Brown Rice 2oz Lentils 1 head Broccoli (cut into florets) 1.5oz Dried Cranberries Lemon Juice Method 1.Heat oven to 200c. 2.Clean off the stringy membrane from the seeds, wash the seeds in a sieve and dry using kitchen paper, lightly oil a… Continue reading Roasted Butternut Squash Salad
by Food Ireland
Ingredients
-1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced.
-1 tablespoon pure maple syrup
-Kosher salt and freshly ground black pepper
-3 tablespoons dried cranberries
-3/4 cup apple cider or apple juice
-2 tablespoons cider vinegar
-2 tablespoons minced shallots
-2 teaspoons mustard
-4 ounces baby arugula, washed and spun dry
-1/2 cup walnuts halves, toasted
-3/4 cup freshly grated Parmesan
Method:
- Preheat the oven to 400 degrees F.
- 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. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and 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 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.
Source: Food Network
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