Saturday, November 29, 2014

post thanksgiving salad...

                        this was perfect for the day after all of that turkey consumption.

fall squash salad with apple cider dressing

1 (1 ½-lb.) butternut squash, peeled and diced into ¾ in. pieces
olive oil 
1 tbsp. pure maple syrup 
kosher salt and freshly ground black pepper 
3 tbsp. dried cranberries 
¾ c. apple cider or apple juice 
2 tbsp. cider vinegar 
2 tbsp. minced shallots 
2 tsp. dijon mustard 
1 c. baby brussel sprouts, blanched
4 oz. baby arugula, washed and dry 
½ c. walnut halves, toasted 
¾ c. freshly grated parmesan cheese (optional)

1/2 c  pomegranate seeds
1/2 c dried apples

directions1. preheat the oven to 400°2. place the squash on a sheet pan. add 2 tbsp. olive oil, the maple syrup, 1 tsp. salt, and ½ tsp. pepper and toss. roast the squash for 15 to 20 minutes, turning once, until tender. add the cranberries to the pan for the last 5 minutes. 3. while the squash and brussels sprouts are roasting, combine the 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 ¼ c. off the heat, whisk in the mustard, ½ c. olive oil, 1 tsp. salt, and ½ tsp. pepper. 4. place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, pomegranate seeds and the grated parmesan. spoon just enough vinaigrette over the salad to moisten, and toss well. 
top with dried apples

sprinkle with salt and pepper and serve immediately.


love set, xo

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