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Roasted Butternut Squash Salad with Warm Cider…
Ingredients
  • 1 (1 ½-pound) butternut squash, peeled and ¾-inch diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • ¾ cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • ½ cup walnut halves, toasted
  • ¾ cup freshly grated Parmesan cheese
Steps
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