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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!
INGREDIENTS: Squash: 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 Vinaigrette: 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 METHOD: 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. |
