Butternut Squash Salad with Redifarms Arugula and Redifarms Rouxai 

Ingredients

1. 1 1/2 pounds butternut squash peeled and ¾ inch diced 

2. 1 tablespoon maple syrup 

3. 2 tablespoons + 1/4 cup olive oil divided 

4. 2 teaspoons Kosher salt divided 

5. 1 teaspoon coarsely ground black pepper divided 

6. 3 tablespoons dried cranberries or raisins 

7. 3/4 cup apple juice or apple cider 

8. 2 tablespoons apple cider vinegar 

9. 2 tablespoons shallots minced from one large shallot / or red onion 

10. 2 teaspoons Dijon Mustard 

11. 6-8 cups Redifarms Arugula Microgreens mixed with Redifarms Rouxai 

12. 1/2 cup walnut halves, toasted 

13. 1/4 cup shaved Vegan Parmesan cheese 

Directions:

1. Preheat the oven to 400 degrees Fahrenheit and prep the squash seasoning. 

2. Prep Squash: Place the butternut squash on a baking sheet. Drizzle it with maple syrup and 2 tablespoons of olive oil. Sprinkle 1 teaspoon kosher salt, and ½ teaspoon black pepper atop the squash and toss to ensure that all of the butternut squash is coated. 
   
3. Roast: Place the squash in the oven and roast for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, add the cranberries. 

4. Make the vinaigrette: Place apple juice, cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat. 

5. Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsified. 

6. Assemble the salad: Place the arugula and rouxai in a large salad bowl. Pour over the dressing and give it a big toss. Add the roasted butternut squash and cranberries. 

7. Finish and serve: Top it off with toasted walnuts and shaved Vegan Parmesan cheese. Taste and season with salt and pepper, if necessary.