LITTLE EFFORT, BIG IMPACT. That’s how I’m living. I almost typed livin’ but I don’t know if I’m that cool.

Maybe I am. I dunno.

I’ve got a lot on my plate these days and I wouldn’t trade it for the world. I’m working, podcasting, organizing, mom-ing, wife-ing, cooking, making…In other words, there are a lot of ings in my life right now. The most important ing in my life has been and will ALWAYS be eating. You could have guessed as much.

Since I’m a busy lady with a love for new dishes, most of the recipes I’ve been clipping out have been simple and short. A lot of them require mostly pantry staples with a few fresh produce elements thrown into the mix. This one does just that! I had everything in my kitchen except arugula & apple cider.

Aaaaaand wouldn’t you know that with all the my grocery planning, I totally forgot to pick up the apple cider! It was probably those 3 unplanned minutes spent in front of the kombucha shelf figuring out what flavors to get. Guava? Mango? Passionberry? Oooh Strawberry! Tough decisions. When I got home, I made the executive decision to add the orange juice I already had in my fridge to the warm vinaigrette and it worked like a charm!

This salad has all my favorite things:

Toasted walnuts, dried cranberries, Parmesan, arugula & roasted butternut squash.

Loving. Can we make that the new WINNING? Please?

And we’re off!

First thing’s first. We have to roast that butternut squash! Peel & chop.

Get out some maple syrup & olive oil.

Onto a baking sheet it goes. Lube it up! Now roast.

Throw in the dried cranberries at the last 5 mins of roasting.
They get plumped up!

While you’re at it, throw some walnuts in a baking pan and roast them. 5 minutes should do.

Dressing time! It’s a warm dressing. It’s cozy.

Oj, vinegar & chopped shallot go into a pan.

While it’s reducing, get the olive oil & Dijon together.

The vinaigrette has reduced and it’s time to add in the mustard & oil.

The roasted squash & cranberries go into a bowl with the walnuts & arugula.

Now the dressing goes on top.

PARMESAN CHEESE!!!!!!!!!

Stir it in there!

Serve it up!

Yeah I know it’s February. This is NOT JUST AN AUTUMN SALAD.

I would eat it during summertime if butternut squash was around.

Roasted Butternut Squash & Arugula Salad

(recipe adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients)

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup orange juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 8 ounces baby arugula, washed and spun dry
• 1/2 cup walnuts halves, toasted
• 3/4 cup freshly grated Parmesan