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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad
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Prep Time: 15 min Serves: 4
Cooking Time: 28 min Yield: 8 cups
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This festive salad adds cheer to any drab winter day. It’s full of colors, textures and good-for-you vegetables. And while it boasts complex flavors, this vegan salad recipe is actually a cinch to make.

Ingredients

Directions

1. Preheat oven to 450°F.
2. Whisk together 2 tablespoons of the oil, salt, and cayenne in a medium bowl. Add diced squash, toss to combine, and transfer in a single layer onto an unbleached parchment paper-lined large baking sheet. Roast until cooked through and lightly browned, about 28 minutes.
3. Meanwhile, in a liquid measuring cup, whisk together the vinegar, maple syrup, black pepper, and remaining 1 tablespoon oil.
4. Place the arugula onto individual plates. Top with the roasted butternut squash, drizzle with the maple vinaigrette, and sprinkle with the pistachios and cranberries.
5. Serve while squash is warm.

PC: Jackie Newgent

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