Not sure if I’ve mentioned this site before, but if not, I should have. I can only dream of getting the look of Shutterbean. But, man, I do not have time to take all those step by step pictures and lay out the ingredients all pretty. I wish. I believe she even thinks about putting something pretty underneath the plates/pans/bowls. She’s thought of everything. Hmmm, I’m back to thinking my paper plates are pathetic….
Adapted from Shutterbean.
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
- 1/2 cup dried cranberries
Dressing:
- 1/4 cup olive oil
- 3/4 cup orange juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preheat the oven to 400 degrees F.
Place the butternut squash on a baking sheet. Add 2 tablespoons olive oil and 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the baking sheet for the last 5 minutes.
While the squash is roasting, combine the orange juice, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
