Roasted Butternut Squash and Spinach Salad



1 lb butternut squash, peeled and seeded
1 tablespoon olive oil
1 tablespoon maple syrup
salt and pepper to taste
1/4 cup cranberries, dried
6 ounces spinach leaves
1/2 cup walnut halves
1/4 cup Parmesan cheese, grated 

1/2 cup (4 ounce) 100% apple juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
3 teaspoon Dijon mustard
1/3 cup olive oil 


6 servings

1. Preheat oven to 425 degrees Fahrenheit.

2. Peel and cut squash into 1-inch chunks or cubes. Place on a sheet pan and toss with 1 tablespoon olive oil, maple syrup, salt and pepper.

3. Roast for 30 minutes, stirring once. Add cranberries to the pan for the last 5 minutes of roasting.

4. To prepare the vinaigrette, combine apple juice, vinegar, and shallots in saucepan and boil over medium-high heat for about 8 minutes, until the juice has reduced. Remove from stove and add the mustard and 1/3 cup of olive oil.

5. Place the spinach in a large bowl and add the roasted squash. Top with walnuts and grated Parmesan cheese. Spoon vinaigrette over the salad to lightly moisten and toss well. Serve. 

Nutrition information:


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