Fustini's Oils and Vinegars
Roasted Butternut Squash Salad

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Roasted Butternut Squash Salad


Submitted by Donna Sawyer, Holland, MI

Ingredients

Maple Mustard Vinaigrette

Directions

Step 1. 

Place squash on a baking sheet and poke several holes in it.  Place in a preheated 350-degree oven and bake for 30 minutes until softens.  Remove from oven and cut off the peel, cut in half and remove seeds.  Cut up into 1/2" slices.  Return to the baking sheet, drizzle with olive oil, salt and pepper.  Roast for another 30 minutes.  Place pecans on the baking sheet and bake for the last 5 minutes.

Place arugula, squash, cheese, pecans and cranberries on a platter.  Drizzle with vinaigrette.


Step 2.  Maple Mustard Vinaigrette

In a food processor or blender and puree the following: Maple balsamic, shallots, garlic, mustard, salt and pepper.  With the blender still running, slowly add olive oil to emulsify.



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