Maple Bourbon-Spiced Butternut Squash and Apple Salad

Ingredients

• 1 small butternut squash, peeled and diced (about 3 cups)
• 2 medium apples, cored and diced (preferably tart, like Granny Smith)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups fresh arugula
• 1/3 cup toasted pecans
• For the maple bourbon vinaigrette:
• 3 tablespoons pure maple syrup
• 1 tablespoon bourbon
• 2 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced butternut squash and apples with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet.
2. Roast for about 10 minutes, shaking the pan halfway through, until the squash is tender and lightly caramelized.
3. While roasting, prepare the vinaigrette: whisk together maple syrup, bourbon, apple cider vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
4. Let the roasted squash and apples cool slightly.
5. In a large salad bowl, combine arugula, roasted squash and apples, and toasted pecans.
6. Drizzle the maple bourbon vinaigrette over the salad and toss gently to coat.
7. Serve immediately for a refreshing, seasonal lunch salad.