Recipe: Autumn Salad

Ingredients 

For the salad:

• 1 butternut squash (about 1.5-2lb), peeled and cubed

• 3 tablespoons olive oil 

• 2 tablespoons pure maple syrup 

• Kosher salt and freshly ground black pepper 

• 4 tablespoons dried cranberries 

• 5 ounces baby arugula, washed and spun dry 

• ½ cup candied walnuts, halved

• 4 ounces goat cheese 

• 1 cup quinoa, cooked according to directions on package

• 1 apple, cored and thinly sliced

• 2 cups shredded chicken (optional)

For the dressing:

• ½ cup apple cider or apple juice 

• 1 tablespoon apple cider vinegar 

• 1 teaspoon honey or agave nectar

• 1 tablespoon lemon juice, freshly squeezed

• ½ cup olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon coarse ground mustard

• Salt and pepper, to taste

Instructions 

1. Preheat the oven to 400 degrees F. 

2. Place the cubed squash on a baking sheet. Drizzle the squash with 3 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender and lightly browned. 

3. While the squash is roasting, combine the apple cider and apple cider vinegar in a small saucepan and bring to a boil over medium-high heat. Cook for 5-7 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustards, lemon juice, honey, and ½ cup olive oil. Season with salt and pepper. 

4. Place the arugula in a large salad bowl and add the roasted squash, walnuts, quinoa, cranberries, chicken and apple slices. Top with crumbled goat cheese. Spoon desired amount of vinaigrette over the salad to and gently toss. Sprinkle with salt and pepper and serve!