Butternut Squash Salad with Cider Dressing

This is the salad I paired with the grilled chicken (courtesy of Ina Garten's "Back to Basics") and is one of my favorite salads (we make double the recipe so there is always leftovers for the next day!)  This is also a rather filling salad so if you want a lighter lunch this is perfect and insanely Just Good Food!  

Side-Note- I'm watching "The Great Food Truck Race" and it not only makes me crave crepes but is calling for Just Good Food to become a truck someday we will see.....

Recipe: (Serves 4)

A 1 1/2 lb butternut squash (peeled and diced)

1 tbsp maple syrup

1/4 cup dried cranberries 

3/4 cup apple cider (I use apple juice)

2 tbsp cider vinegar 

2 tbsp minced shallots

2 tsp dijon mustard

4 oz arugula 

1/2 cup chopped walnuts (toasted)

1/4 cup parmesan cheese 

olive oil

salt 

pepper

Directions:

Preheat the oven to 400 degrees.  Dice the squash into bite size pieces (3/4 inch) and spread across a cookie sheet pan and pour the maple syrup, olive oil (1 tbsp), salt and pepper and mix together.  

Roast in the oven for about 20-25 minutes (until tender) and add the cranberries for the last few minutes so they get a nice maple syrupy coat.

Once the squash is in the oven mix the apple juice/cider, cider vinegar, shallots, salt and pepper into a sauce pan and turn it on medium heat (you want this to boil so it reduces quite a bit) will take about 10 minutes).

In the mean time, take the chopped walnuts and put them in a skillet to cook on medium low heat (keep an eye on these as they can burn pretty quick (it happened to us the first time) takes about 5-6 minutes.  

Once the dressing has reduced to 1/4 cup take it off the heat and add the dijon, and about 1/4 cup or so olive oil (whisk in well and salt/pepper if needed).

By this time the squash should be close to done so add the cranberries if you haven't already and take them squash out.

Rinse the arugula under cold water and place in a large bowl with the parmesan, walnuts, and squash cranberry mixture.  Toss and add the dressing (not all of it, I usually just use a little dressing enough to lightly coat each leaf).  

Serve immediately!  This is a great summer dish and goes well with chicken breasts, soup, or anything!