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Roasted Butternut Squash Salad With Warm Cider Vinaigrette

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Serious Eats
Related tags
salad low carb vegetarian halloween memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
46%
CHOL
8%
SOD
23%

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Ingredients for 4 servings

1 (1 1/2-pound) butternut squash, peeled and cut in 3/4-inch dice

Good olive oil

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons dijon mustard

4 ounces baby arugula, washed and spun dry

1/2 cup walnut halves, toasted

3/4 cup freshly grated parmesan cheese

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