Butternut Squash, Arugula + Cous Cous Salad with Shallot Vinaigrette

I am the LAST person to complain about unseasonably warm weather here in Boston.

BUT. I am a TEENSY bit sad, that I felt like root and winter veggies totally got overlooked this year. 60 degrees on Christmas AND on Leap Day, meant I’ve had asparagus and spring veggies on my mind since Thanksgiving. My beloved squashes, potatoes and root veggies never stood a chance. And they’re my fave!

And so, with March 1st upon us and even milder weather on the horizon, I feel like I’ve gotta get as much cold-temp ingredients in as I can. Roasted butternut squash is always my go-t0, and it pairs beautifully with a very spring-y arugula. And walnuts. And cranberries. And the shallot dressing? A simple, staple vinaigrette I always have on hand.

1 medium butternut squash

1 tbsp olive oil

1 tbsp maple syrup

Sea salt and black pepper

4-5 cups baby arugula

1 1/2 cups cooked Israeli cous cous

3/4 cup toasted walnuts

1/2 cup chopped cranberries

SHALLOT VINAIGRETTE

1/2 cup olive oil

1 tbsp maple syrup

1 shallot, minced (about 1/4 cup)

1 clove garlic, minced

Sea salt and black pepper

• Preheat oven to 400 degrees
• Toss squash with olive oil and maple syrup and season with salt and pepper
• Lay on a baking sheet and roast at 400 degrees for 30 minutes, turning halfway through
• Meanwhile, blend together all ingredients for shallot dressing
• Once squash is cooked, toss with cous cous, arugula, walnuts and cranberries and serve with dressing