Butternut Squash Salad With Five Spice Nuggets

Roasted Squash

2 1/3 pounds Butternut Squash, peeled and cut into ½” cubes
2 Tbsp. + 2 tsp.  Dried Cranberries
4 Tbsp.  Maple Syrup
2 Tbsp.  Olive Oil

½ cup Apple Cider
1 Tbsp. + 1 tsp.Cider Vinegar
1 Tbsp. + 1 tsp. Shallots, minced (optional)
1 Tbsp. + 1 tsp. Dijon Mustard
1 Tbsp. + 1 tsp.  Olive Oil
Salt and Pepper to taste

1/3 pound  Arugula
1/3 pound Mixed Spring Greens
|1 pound 3 oz. 5-Spice Nuggets, halved


Preheat oven to 450°F
In a large bowl, toss squash with syrup and olive oil.
Spread out vegetable mixture on a baking sheet and bake for 20 minutes.
Add cranberries to the baking sheet and bake 5 minutes more.
In a separate bowl, whisk together all dressing ingredients, season to taste.
Toss all ingredients and dressing in large bowl and mix gently.

Serves  6-8

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