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Are you looking for a healthier side to add to your Thanksgiving dinner? Don't get me wrong, I LOVE mashed potatoes, but I also love having some fresh greens on the table too. I’ve adapted this recipe from the brilliant Ina Garten, better known as the Barefoot Contessa. It’s a great fall recipe that combines the heartiness of squash with the lighter texture of arugula. And the warm vinaigrette with a little parmesan cheese on top is the bomb!! Give it a try this year and let me know how it goes. And above all, enjoy your day and Happy Thanksgiving!
1 (1 1/2-pound) butternut squash, peeled and diced
2 Tbsp olive oil
1 Tbsp pure maple syrup
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp dried cranberries
3/4 cup apple cider
2 Tbsp apple cider vinegar
2 Tbsp minced shallots
1/2 cup olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp Dijon mustard
5 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
1/3 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Line a sheet pan with aluminum foil. Place the diced butternut squash on pan. Add 2 tablespoons olive oil, 1 Tbsp maple syrup, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss, mixing with hands.
Roast the squash for 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, apple cider 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. Take off the heat and whisk in 1/2 cup olive oil, 2 tsp mustard, 1/2 teaspoon salt, and 1/2 teaspoon of pepper.
Put the arugula in a large salad bowl and add the roasted squash mixture, top with walnuts, and grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Serve immediately.