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Warm Winter Salad

Prep Time : 15 Minutes

Cook Time : 30 Minutes

Servings : 4

Ingredients

  • 1 organic butternut squash; diced
  • Extra virgin olive oil
  • 1 tbsp maple syrup
  • 3 tbsp dried cranberries
  • 3/4 cup apple juice
  • 2 tbsp Bragg's Apple Cider Vinegar
  • 2 tbsp minced organic onions
  • 2 tsp dijon mustard
  • 4 ounces organic arugula
  • 1/2 cup walnut halves; toasted
  • Salt and pepper (to taste)

Ingredients

  • 1 organic butternut squash; diced
  • Extra virgin olive oil
  • 1 tbsp maple syrup
  • 3 tbsp dried cranberries
  • 3/4 cup apple juice
  • 2 tbsp Bragg's Apple Cider Vinegar
  • 2 tbsp minced organic onions
  • 2 tsp dijon mustard
  • 4 ounces organic arugula
  • 1/2 cup walnut halves; toasted
  • Salt and pepper (to taste)

Directions

  1. Preheat oven to 400 degrees F
  2. Add 2 tbsp olive oil, maple syrup, salt and pepper (to taste) into a bowl and whisk together
  3. Place diced butternut squash onto a pan, and pour olive oil and maple syrup mixture evenly over the pan. Ensure that it is well coated
  4. Place the pan into the oven, and roast for 15 to 20 minutes. Turn occasionally
  5. Once there are 5 minutes left on the timer, add dried cranberries to the pan
  6. Bring a small saucepan to boil over medium-high heat. Add apple juice, Bragg's Apple Cider Vinegar and minced onions to the saucepan. Cook for 6 to 8 minutes.
  7. Remove the mixture from the saucepan, once cooled whisk in the mustard, 1/2 cup olive oil, salt and pepper (to taste)
  8. Place the organic arugula in a salad bowl. Add the roasted squash mixture and walnuts
  9. Drizzle the Bragg's Apple Cider Vinegar dressing over the salad
  10. Serve!