Easy Roasted Butternut Squash Salad

INGREDIENTS:

For the Salad:

• 1 large butternut squash, peeled and diced into 3/4-inch pieces (or 1 pound of prepared diced butternut squash cubes)
• 2 tablespoons Olive Wood Smoked Premium Olive Oil
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 5 ounces baby arugula, washed and spun dry
• ¼ cup fresh pomegranate seeds (optional)
• ½ cup walnut halves, toasted (optional)
• ¾ cup freshly grated Parmesan cheese (optional)

For the Dressing:

• ¾ cup apple cider or apple juice
• 2 tablespoons Gravenstein Apple White Balsamic Vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• ½ cup Olive Wood Smoked Premium Olive Oil
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground pepper

INSTRUCTIONS:

• Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or foil.
• Place the diced squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper and toss to coat.
• Roast the squash for 20-25 minutes, turning once, until tender and starting to caramelize.
• While the squash is roasting, make the dressing by combining the apple cider, vinegar, and shallots in a small saucepan. Bring to a boil over medium-high heat and cook until the cider is reduced to about ¼ cup, about 8 minutes. Remove the mixture from the heat and whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the pomegranate seeds, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper, if needed, and serve immediately.