Categories: Gluten-Free, Vegetables

Ingredients

• 1/3 lb butternut squash, peeled and seeded
• 1 tsp olive oil
• 1 tsp maple syrup
• salt and pepper to taste
• 1/8 cup cranberries, dried
• 2 oz spinach leaves
• 1/6 cup walnut halves
• 1/8 cup Parmesan cheese, grated
• 1/8 cup (4 oz) 100% apple juice
• 1/2 Tbsp cider vinegar
• 1/2 Tbsp shallots, minced
• 1 tsp Dijon mustard
• 2 tbsp cup olive oil

Directions

1. Preheat oven to 425° F.

2. Peel and cut squash into 1-inch chunks or cubes. Place on a sheet pan and toss with 1 Tbsp olive oil, maple syrup, salt and pepper.

3. Roast for 30 minutes, stirring once.

4. Add cranberries to the pan for the last 5 minutes of roasting.

5. To prepare the vinaigrette, combine apple juice, vinegar, and shallots in saucepan and boil over medium-high heat for about 8 minutes, until the juice has reduced. Remove from stove and add the mustard and 1/3 cup of olive oil.

6. Place the spinach in a large bowl and add the roasted squash. Top with walnuts and grated Parmesan cheese. Spoon vinaigrette over the salad to lightly moisten and toss well.

7. Serve.

Email to a friend | Print this recipe | Back