- squash - 1 piece (650 g)
- olive oil - To taste
- maple syrup - 1 st. a spoon
- Salt and freshly ground black pepper - To taste
- dried cranberries - 3 st. spoons
- orange juice - 3/4 Cups
- apple cider vinegar - 2 items. spoons
- shallots - 2 Art. spoons
- mustard - 2 teaspoons
- arugula - 240 Grams
- toasted walnuts - 1/2 cup
- Parmesan cheese - 3/4 Cups
1. Fry halves of walnuts in a frying pan for 5 minutes. Preheat the oven to 200 degrees. 2. Squash peel and seeds, cut into cubes 2 cm. Put the squash on the baking tray. 3. Add 2 tablespoons of olive oil, maple syrup, 1 teaspoon of salt, 1/2 teaspoon of ground pepper and mix. Bake squash in the oven for 15-20 minutes until cooked, turning it over once. 4. Add cranberries to the baking tray in the last 5 minutes of cooking. 5. While the squash is baked, mix together the orange juice, apple cider vinegar and chopped shallots in a small saucepan. Bring to a boil over high heat. Cook for 6-8 minutes, until the liquid is reduced in volume to 1/4 cup. 6. Add mustard, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon ground pepper, stir whisk. 7. Rinse and dry the arugula with paper towels. Lay the rukkla in a large salad bowl and add the baked squash with cranberries, walnuts and grated Parmesan. Add enough refills and mix thoroughly. 8. Sprinkle the salad with salt and pepper and serve immediately.
Servings: 5-7