The salad makes the most of New England flavors.

Adapted from The Old Salt Restaurant.

SQUASH

1 medium butternut squash, peeled and sliced into 1½-inch pieces
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon pink Himalayan sea salt, or to taste
freshly ground black pepper to taste
6 tablespoons dried cranberries
½ cup pecans

SALAD
¼ cup maple syrup
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 tablespoons olive oil
1 teaspoon chopped parsley
½ teaspoon pink Himalayan sea salt, or to taste 
freshly ground black pepper to taste
4 ounces baby arugula (or mixed greens), washed and dried
½ pint grape tomatoes
1 cucumber coarsely chopped into ½-inch pieces
¾ cup shredded Parmesan cheese

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with vegetable cooking spray.

2. Prepare the squash. Place on prepared pan. Drizzle with oil and maple syrup, sprinkle on salt and pepper, and toss to coat the squash. Roast for 10 minutes, then turn squash and add cranberries and pecans to pan and roast until squash is tender. Let cool slightly on pan.

3. While the squash roasts, prepare the salad. In a small saucepan, stir together maple syrup, both vinegars, and shallots. Bring to a boil over medium-high heat. Simmer until the dressing is reduced to about ¼ cup, about 4 to 6 minutes. Remove from heat, let cool 2 minutes, then whisk in oil, parsley, salt, and pepper to taste.

4. Place the arugula in a large bowl and add the roasted squash mixture, tomatoes, cucumbers, and Parmesan. Spoon just enough dressing over the salad to moisten and toss well. Serve immediately.

serves 4

Photograph by Tony Scarpetta