Adapted from Ina Garten’s Back to Basics
Serving Size: 6-8
- 1 butternut squash, peeled and 3/4 inch diced
- Extra virgin olive oil
- 1 tbsp pure maple syrup
- Salt and pepper to taste
- 3 tbsp dried cranberries
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 4 oz romaine lettuce, washed and sliced finely
- 1/2 cup walnut halves
- 3/4 cup grated Parmesan cheese
Preheat oven 400 degrees.
In a small mixing bowl add 2 tbsp of olive oil, the maple syrup, 1 tsp salt, and 1/2 tsp pepper. Toss squash in mixture.
Place squash on sheet pan and roast for 15-20 minutes, turning once until tender. Add cranberries to the pan for last 5 minutes.
While squash is roasting combine cider vinegar, mustard, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp pepper in a small bowl.
Cut romaine lettuce in fine strips.
Place lettuce in large salad bowl and add roasted squash mixture, walnuts, and grated Parmesan. Spoon just enough vinaigrette over salad. Sprinkle with salt and pepper. Serve immediately.
Optional: Add cherry tomatoes