A delightful salad combining roasted butternut squash, arugula, and a tangy maple cider dressing.
Preheat your oven to 400°F.
Ensure the oven is fully preheated before placing the squash inside for even roasting.
In a mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.25 teaspoon of black pepper.
Coat the squash evenly to ensure it roasts uniformly.
Spread the seasoned squash on a baking sheet and roast in the oven for 15-20 minutes, turning halfway through. Add the dried cranberries to the sheet for the last 5 minutes.
Adding the cranberries towards the end prevents them from burning while enhancing their flavor.
In a small saucepan, combine the apple cider, cider vinegar, and minced shallot. Bring to a boil over medium-high heat and reduce to about 0.25 cup, approximately 6-8 minutes.
Stir occasionally to prevent the mixture from sticking to the pan.
Remove the saucepan from heat and whisk in the Dijon mustard, maple syrup, and remaining olive oil, salt, and black pepper.
Whisk vigorously to create a smooth and emulsified dressing.
In a large serving bowl, combine the baby arugula, roasted squash, walnuts, and shaved parmesan cheese.
Toss gently to avoid bruising the arugula leaves.
Drizzle the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid overdressing the salad.
Serve immediately and enjoy your delicious Autumn Harvest Salad.
For a complete meal, pair this salad with a slice of crusty bread or grilled chicken.
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