Roasted Butternut Squash Salad with Cider Vinaigrette

Roasted Butternut Squash Salad

1 butternut squash, peeled and diced
Olive oil
1 tablespoon maple syrup
Sea salt and black pepper
3 tablespoons dried cranberries
3/4 cup apple juice(real, no sugar added)
2 tablespoons apple cider vinegar
1 tsp minced garlic
2 teaspoons Dijon mustard
1/2 cup walnut halves, toasted

1. Preheat oven 400
2. Place diced squash on a baking sheet and toss in olive oil, maple syrup, and salt and pepper.
3. Roast for 15-20 minutes. In the last 5 minutes add the cranberries
4. While squash is roasting, combine apple juice, garlic and apple cider vinegar in a small saucepan and bring to a boil over medium- high heat. Cook for about 5-8 minutes or until it is reduced to about 1/4 cup.
5. Turn off the heat and whisk in the mustard, 1/4 cup olive oil, 1 tsp salt to dressing
6. In a large salad bowl add squash mixture, walnuts, and spoon just enough of the vinaigrette to moisten (only used about 2 tablespoons of it)Toss well, and enjoy.