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.