Roasted squash salad with cranberries


Material: Vegetables

Meal: Salad

Cooking: 35 Minutes

Preparation: 35 Minutes

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Roasted squash salad with cranberries


Ingredients :

  • 3/4 cup apple juice
  • 2 tbsp mahram apple vinegar
  • 2 garlic cloves, minced
  • 5 tbspextra-virgin mahram olive oil
  • 2 tspmahram mayo mustard
  • 1 butternut squash, about 1.4 kg, washed well
  • 1 tbsp mahram honey
  • 1/2 tsp salt
  • 4 cupsbaby arugula
  • 1 cupcrumbled feta
  • 1/4 cupunsalted raw pepitas
  • 2 tbspdried cranberries

Recipes :

  • Position racks in upper and lower thirds of oven. Preheat to 400F. Line 2 large baking sheets with foil.
  • Boil apple juice with vinegar and garlic in a small saucepan. Boil until reduced to 1/4 cup, about 10 min. Remove from heat and whisk in 3 tbsp oil and mayo mustard.
  • Cut a large, shallow slit through the skin of squash. Microwave on high to make it easier to cut, 3 to 5 min. Slice unpeeled squash in half and discard seeds. Cut into 1/3-in.-thick slices. Toss with remaining oil, honey and salt until coated. Spread out on prepared baking sheets. Roast until just tender and edges are starting to brown, about 15 min.
  • Divide arugula among plates. Top with warm squash. Drizzle with dressing. Top with feta, pepitas and cranberries.

Mehram products used :

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