Maple Roasted Butternut Squash Salad With Apple Dressing

1. 1

   Preheat oven to 400u00b0. Toss squash with oil and maple syrup in a large baking pan. Roast until the squash is easily pierced with a fork, 25-30 minutes. Let cool to room temperature.

2. 2

   While squash is roasting, combine apple, water and sugar in a small saucepan. Cook over medium-high heat, stirring often and adding more water if the pan starts to dry out. The apples are done once they are easily mashed with a potato masher. Mash the apples (it's ok if there are some chunks), then add the vinegar and shallots to the saucepan. Bring to a boil over medium-high heat and reduce to about 1/4 cup. Remove from the heat and whisk in the mustard, olive oil, salt, and pepper. The dressing should be thick and it is ok if there are chunks of cooked apple. Let the dressing cool to room temperature (it is also excellent on the salad if it's still a bit warm, so if you're being impatient...)

3. 3

   In a large serving bowl, toss the arugula with the dressing and top with squash, cranberries, pecans, and blue cheese if using. Serve immediately.

No additional tips available.