roasted butternut squash cranberry salad with maple vinaigrette
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 15 cups
sweeten the cranberries
Place cranberries in a small oven proof bowl and pour just enough boiling water over to cover.
Add 1 tsp. stevia and mix to combine.
Allow cranberries to reconstitute for at least 15 minutes.
Drain & set aside.
roast the squash
Place squash on a parchment-lined
In a medium-sized bowl, add avocado oil, 1 tsp. maple extract, 1 tsp. stevia simple syrup, 1 tsp fine grain sea salt, & 1/2 tsp freshly ground black pepper. Whisk to combine.
Pour over butternut squash, then toss together with your hands until the squash is evenly coated.
Roast for 15 minutes.
Add the cranberries to the butternut squash tossing to combine.
Roast for an additional 10 minutes or until the squash is just starting to caramelize on the edges and is tender, but not mushy.
Remove from oven and set aside.
make the vinaigrette
In a small saucepan over medium heat, add 3/4 C of water, vinegar, and shallots/onion. Bring to a simmer & cook, stirring occasionally until reduced by half, about 8-10 minutes.
Remove from heat and whisk in Dijon mustard, olive oil, lemon juice, 1 tsp. stevia simple syrup, and 1 & 1/2 tsp. maple extract. Taste for seasonings & sweetness and adjust to your preference.
assemble the salad
Arrange arugula in a very large low rimmed serving bowl (a large pasta serving bowl works best).
Pour half of the dressing on top of the arugula and lightly toss to combine.
Scatter roasted butternut squash, cranberries, & toasted walnuts evenly on top of the arugula.
Serve immediately with extra dressing on the side.
Serving: 1.25 cup - serves 10-12 | Calories: 180kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Fiber: 2g