1 Butternut Squash, cubed
Olive Oil
2 T Maple Syrup
3 T Dried Cranberries
Baby Greens
Salt and Pepper to taste
Dressing:
3/4 c. Apple Cider Vinegar
2 T Minced Shallots
2 T Dijon Mustard
1/2 c Olive Oil
Salt and Pepper
Preparation Method :
1. Peel and core squash. Cut in into chunks and place on baking sheet. Drizzle with olive oil, maple syrup, salt and pepper. Mix together and roast in 400 deg. oven 15-20 min. stirring and turning over 1/2 way. In the last 5 minutes, add dried cranberries.
2. Warm apple cider, apple cider vinegar and minced shallots over med/hi heat until reduced to approx. 1/4 c. (6-8 min). Remove from heat, add Dijon mustard, salt and pepper. While whisking and olive oil to make an emulsion. Spoon squash over a bed of mixed baby greens. Drizzle with vinaigrette.
Source : Fat Free Vegan
