Roasted Squash Salad

Adapted from an Ina Garten recipe– delicious!

1 sweet squash, peeled and diced into 1/2” cubes

Olive oil

1 Tbsp. pure maple syrup

Salt and pepper

2-3 Tbsp. dried cranberries

1/3 cup apple cider or juice

1 Tbsp. cider vinegar

1 Tbsp. minced mild onion

1 tsp. Dijon mustard

Greens such as kale ribbons*, torn Swiss chard, spinach, beet greens, etc.

1/4 cup toasted walnut halves or pieces

1/2 cup Parmesan, grated or shredded

Toss the squash cubes with 2 Tbsp. olive oil, the maple syrup and a light sprinkle of salt and pepper.

Place on a parchment paper or foil lined, rimmed baking sheet and bake at 400 for 15-25 minutes, turning once, until tender. Add cranberries to the pan during the last 5 minutes.

Combine the cider, vinegar, and shallots in a small pan and bring to a boil over medium heat. Cook for 6-8 minutes, until the cider is reduced to 1/4 cup or a little less.

Off the heat, whisk in mustard, 1/4 cup olive oil; season with salt and pepper.

In a salad bowl, toss greens, squash mixture, walnuts and cheese. Spoon just enough vinaigrette over the salad to moisten. Toss well.

*if using kale, soften by adding 1 tsp. olive oil to the ribbons, and massaging with your hands for about 1 minute.

Recipe created or adapted by Liz Talley, Urban Graze

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