If you’re looking for something on the lighter side after a heavy Thanksgiving meal, here’s a seasonal salad.
1 (1 ½-lb.) butternut squash, peeled and diced into ¾ in. pieces
Olive oil
1 tbsp. pure maple syrup
Kosher salt and freshly ground black pepper
3 tbsp. dried cranberries
¾ c. apple cider or apple juice
2 tbsp. cider vinegar
2 tbsp. minced shallots
2 tsp. Dijon mustard
1 c. baby Brussel sprouts, blanched
4 oz. baby arugula, washed and spun dry
½ c. walnut halves, toasted
¾ c. freshly grated Parmesan cheese
Directions
1. Preheat the oven to 400°
2. Place the squash on a sheet pan. Add 2 tbsp. olive oil, the maple syrup, 1 tsp. salt, and ½ tsp. 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.
3. While the squash and Brussels sprouts are 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 ¼ c. off the heat, whisk in the mustard, ½ c. olive oil, 1 tsp. salt, and ½ tsp. pepper.
4. 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.