Roasted Butternut Pumpkin and Mixed Green Salad

Ingredients:

  • 1 1/2  pound butternut squash peeled and diced.
  • olive oil
  • salt and pepper
  • 3 tbsp dried cranberries
  • 3/4 cup homemade apple juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp shallots
  • 2 tsp dijon mustard
  • 4 oz wild rocket
  • 1 curly (frizee) lettuce
  • 1/2 cup toasted walnuts

 

Preparation:

  • Preheat oven to 200 C
  • Drizzle some olive oil, salt and pepper on the cubed butternut squash and place in the oven fro 15 -20 min. Turning once until tender.

 

Dressing:

  1. Combine apple cider vinegar, apple juice and shallots in a small saucepan and bring to a boil over medium high fire.
  2. Cook for 6 to 8 min. until reduced to 1/4 cup.
  3. Off the heat, wisk in the mustard and 1/2 the olive oil. 1 tsp salt,1/2 tsp pepper
  4. Mix the greens with the dressing and toss the pumpkin on top. Sprinkle the walnuts on top just before you serve.