This sweet salad is great as a side dish, or served on top of greens for a meal.
1 large butternut squash, peeled and cut in ¾-inch dice
2 large russet potatoes, peeled and cut in ¾-inch dice
½ cup extra-virgin olive oil; divided
1 shallot or leek, finely chopped (if using leek be sure to wash in a large bowl of cold water)
¼ cup Jones Woodlands White Wine
¼ cup balsamic vinegar
4 Tbsp pure maple syrup; divided
½ cup pecans, toasted
3 Tbsp dried cranberries
1.Preheat the oven to 400°F. Place the squash and potatoes on a sheet pan. Add 2 tablespoons each of the maple syrup and olive oil, season with salt and pepper and toss. Roast for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
2. While the squash is roasting, sauté the shallots or leeks in a small pan with a little olive oil. When the shallots are translucent, add the white wine and balsamic vinegar and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the vinaigrette is reduced by half. Turn off the heat and whisk in the maple syrup, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Toss the roasted squash mixture with the pecans. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.