Autumn Salad with Roasted Butternut Squash, Goat Cheese and Almonds

Ingredients

• 1
  
  1 – 1.5 lb butternut squash, peeled and cut into cubes
  
• 4-6
  
  ounces baby arugula
  
• 2
  
  tablespoons cider vinegar
  
• 2
  
  tablespoons minced shallot
  
• 2
  
  teaspoons Dijon Mustard
  
• 
  
  olive oil
  
• 
  
  salt and pepper
  
• 3/4
  
  cup goat cheese crumbles
  
• 1/2
  
  cup dried cranberries
  
• 1
  
  cup sliced toasted almonds (halved toasted walnuts are great too)
  
• 2
  
  tablespoons brown sugar
  

Directions

1. Preheat oven to 400 degrees. Toss squash with brown sugar and a drizzle of olive oil. 1 tsp of salt and 1/2 tsp of pepper. Roast for 15-20 minutes. Let cool.
2. Make the dressing. Whisk dijon, cider vinegar, shallot, and 1/2 cup of olive oil together. Salt and Pepper to taste.
3. Toss squash, arugula, cranberries, almonds and dressing together. Top with goat cheese crumbles.