Rich, roasted butternut squash is mixed with dried cranberries, toasted walnuts and green onions and dressed with a tangy, sweet vinaigrette of orange juice with a hint of maple syrup.
Dice squash and toss with a mixture of 3 tbsp of EVOO and 1 tbsp maple syrup. Sprinkle with kosher salt nd dash of pepper, then roast at 410 for 14 minutes (turning once).
2
While squash is roasting chop the green onion and mix with cranberries in a large bowl.
3
When squash is done set aside to cool. On the same roasting pan toss the walnut pieces in the juices of the roasted squash, then roast for 2 minutes. (Watch out...t ehy burn quickly!)
4
When walnts are done, let cool for 5 minutes, then mix cooled squash and walnuts in the bowl with the dried cranberries and green onion. sprinkle with 1/2 tsp of nutmeg and toss.
5
Prepare a simple dressing by mixing 3 tbsps of orange juice and 1 tbsp of maple syrup. Toss the salad with this dressing.
